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Kale, Sausage & White Bean Soup Recipe

Name: Rye Leawoods Kale, Sausage & White Bean Soup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbs olive oil; 12 oz sweet or mild Italian sausage (removed from casings); 1 cup yellow onion, finely diced; 1 cup carrots, peeled and diced; 1 cup celery stalks, diced; 3 tsp garlic, minced; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp crushed red pepper flakes; 6 cups low-sodium chicken broth; 1 each bay leaf; 15 oz canned white beans (cannellini or great northern), drained and rinsed; 6 cups kale, stems removed and leaves thinly sliced; 1 tsp salt; 1 tsp freshly ground black pepper; 3 tbs Carolina Gold rice (long-grain); 0.25 cups water (for rice); 1 pinch salt (for rice); 2 tbs extra-virgin olive oil; 1 tsp fresh lemon zest; 0.5 tbs fresh lemon juice; 2 tbs grated Parmesan (optional)

Inspired by Rye Leawood

Time45m

Serves6

Carolina Gold Rice, Lemon Oil

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Ingredients

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Soup Base

2 tbs olive oil

12 oz sweet or mild Italian sausage (removed from casings)

1 cup yellow onion, finely diced

1 cup carrots, peeled and diced

1 cup celery stalks, diced

3 tsp Garlic, minced

1 tsp dried thyme

1 tsp Dried oregano

1 tsp Crushed red pepper flakes

6 cups low-sodium chicken broth

1 each bay leaf

15 oz canned white beans (cannellini or great northern), drained and rinsed

6 cups kale, stems removed and leaves thinly sliced

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

Carolina Gold Rice

3 tbs Carolina Gold rice (long-grain)

1/4 cups water (for rice)

1 pinch salt (for rice)

Lemon Oil & Garnish

2 tbs extra-virgin olive oil

1 tsp fresh lemon zest

1/2 tbs fresh lemon juice

2 tbs grated Parmesan (optional)

Method

Soup Base

Brown sausage

Heat 2 tbs olive oil in a large pot over medium heat. Add the sausage (out of casings) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a bowl and leave rendered fat in pot.

Sauté aromatics

Add the diced onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until softened and beginning to color, about 6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Season

Stir in dried thyme, dried oregano and crushed red pepper flakes. Cook 30 seconds to bloom the spices.

Simmer soup

Return the browned sausage to the pot. Add the chicken broth and bay leaf, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 10 minutes to allow flavors to meld.

Add beans and kale

Add the drained and rinsed white beans and the sliced kale to the pot. Simmer until the kale is tender and beans are heated through, about 6–8 minutes. Taste and season with salt and freshly ground black pepper, adjusting as needed. Remove and discard the bay leaf.

Carolina Gold Rice

While the soup simmers, toast the Carolina Gold rice in a small dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden. Transfer to a small saucepan, add 1/4 cup water and a pinch of salt, bring to a low simmer, cover and cook 12–14 minutes until tender and water is absorbed. Fluff with a fork. (Use a small amount of rice as a topping for each bowl; remaining rice can be reserved.)

Lemon Oil & Garnish

Make lemon oil: In a small bowl, whisk together 2 tbs extra-virgin olive oil, lemon zest and 1/2 tbs lemon juice. Taste and add a pinch of salt if desired.

To serve: Divide the warm soup among 6 appetizer bowls. Spoon about 1/2 tbs (or 1–2 tbs if you prefer) of cooked Carolina Gold rice into each bowl. Drizzle each bowl with a little lemon oil (about 1/2 tbs per bowl). Finish with a light sprinkle of grated Parmesan if using, and an extra grind of black pepper.