Food: White Bean Kale Soup

Hello again! Heather Freeman here from The Lovely Cupboard. I've got one of my favorite soup recipes to share with you today. I think that I could eat soup everyday in the winter and be totally content. There are so many reasons to love soup. In case you haven't entered this love affair, let me try to entice on soup's behalf:

-Warm soup in cold weather fights the chill.
-Hundreds of varieties=endless dinner possibilities
-Most soups taste better the second day. PLUS they freeze well if you make a large batch
-You can dip all sorts of lovely carbs into your soup (Bread sticks, rolls, crackers, pretzels...Need I go on?)

Today's soup employs buttery white beans, kale, and Italian sausage. It's a creamy and hearty soup that can stand alone as a main dish. Here's what you'll need to pick up at the store:
 

1. Brown 1 pound of Italian pork sausage over medium heat. Drain excess fat and set the meat aside for later.

2. Mince one shallot and finely chop three carrots. Saute both in olive or grape seed oil over medium heat. Add 1 teaspoon of dried winter savory (or your favorite herb). Rough chop one bunch of kale and set aside.

3. Add 1 cup of cream and 3 cups of water to the carrot and onion mixture in a large pot.  Bring to a boil over medium high heat and add three chicken or vegetable bullion cubes. Stir until dissolved.

4. Add meat and  simmer on low, uncovered, for 10-15 minutes.

5. Add the kale and one can of cannellini beans (drained and rinsed). Continue to simmer on low for 10 minutes. Serve with a salad (and maybe your carb of choice.)

One of the best things about this recipe? It is husband tested and approved. Score! 
 

-All images by Heather Freeman