Thursday was a nice warm day, probably one of the last really warm days that we'll have for awhile, so I decided to leave work early and have a lazy afternoon. I work a 4-10 schedule, so it also meant an early start to the weekend. I wanted to cook something outside, since it's been awhile since I've been able to do that. I saw this yummy looking soup on SeasonsAndSuppers.ca, so decided to try it in a Dutch oven, with a couple of modifications. The soup? Tuscan Kale Bean Sausage Soup. It turned out great.
I got the Dutch oven going and then took 5 Johnsonville hot sausages, split the casings and emptied the sausage insides into the Dutch oven.
While they were going I cut up a few carrots, an onion and some tomatoes from my garden.
Once the sausage was done, I removed some of the grease, then added the veggies to sauté a bit.
Once that was done, I added chicken boullion cubes, along with water, put the lid on a brought it to a boil.
While waiting for it to boil, I drained to white Northern beans, and coarsely chopped a couple cups of kale.
Once boiling, I added the kale and beans to the soup, added about 1 tsp of pepper and 1 1/2 tsp of basil. Then let it simmer by turning down the heat, which meant I removed some of the coals from underneath the Dutch oven.
When done, I served in a bowl with the grated Parmesan cheese on top, and, like I said at the beginning, it was yummy! Super easy and yummy are some of my favorites! And to make it better, I did it under the shade of my tree, lounging in the backyard. Doesn't get much better than that!
Here's the recipe.
- 4-5 Johnsonville sausages, your choice on seasoning. I used hot spicy sausages
- 1 tbsp olive oil
- 3 carrots, cut on diagonal
- 1 onion, chopped
- 8 cherry tomatoes (or 1 large tomato)
- 4 cups chicken bouillon
- 2 cups chopped kale
- 1 15.5 oz can of beans, white or red kidney or white northern beans (which is what I used)
- 1 tsp coarse ground pepper
- 1 1/2 tsp basil
- Shredded Parmesan cheese
- Get coals going for the Dutch oven. When ready, start heating up Dutch oven by putting coals underneath. For a 12" Dutch oven, you'll need about 15 underneath.
- When Dutch oven is hot, add 1 tbsp olive oil and then slit the casing on the sausages and add to the Dutch oven.
- Using wooden spoon, break up sausage into small pieces.
- Put Dutch oven lid on top, put 10-11 coals on top.
- Occasionally stir sausage.
- While sausage is cooking, cut up carrots into 1 inch chunks, slicing on the diagonal. Chop up the onion and slice cherry tomatoes in half.
- When sausage is done, remove most of the grease, and then add veggies and stir.
- Cook veggies until just starting to get done.
- Add chicken stock (add just a little at a time if the stock is cold so you don't ruin your Dutch oven).
- Allow chicken stock come to a boil, then add kale and beans.
- Remove some of the coals from underneath, so that the soup will simmer. Put lid back on and let cook just until kale is cooked and tender and beans are heated through.
- Spoon until bowls and top with shredded Parmesan cheese
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2 comments
That’s a beautiful pot of soup and so great you could cook it outside! So glad you enjoyed it 🙂
Author
Yes, it was awesome! And my wife raved about it. Thanks, Jennifer!