Creamy beans, earthy kale, a note of sweetness from the carrot, a slight kick of peppery heat from the sausage and we are winning. Winning with the fry fry take on a classic and very delicious soup.

Time: 2 hours plus overnight soak of beans, Serves 6


Mise en Place
STAPLES PRODUCE
6 cups chicken broth 1 medium onion, diced
2 cups chicken stock 1 lb dried cannellini beans, soaked overnight
1 tbs olive oil 2 carrots, peeled and sliced
canola oil 1 bunch dino kale, torn off stem, sliced
kosher salt HERBS
black pepper 2 bay leaves
4 cloves garlic, minced MEATS
1 lb italian sausage, mild or sweet

Equipment
1 skillet
1 pot

Directions
Step Action
1 soak your beans overnight in 3 quarts + 3 tbs kosher salt
2 2 hours before soup time – bring pot to medium low heat and cook onions in olive oil with a good pinch of salt till soft, 6-10 minutes
3 add garlic and cook 1 minute more
4 drain beans and add to pot along with chicken broth, stock, and bay leaves. bring to a simmer for 1 hour
5 meanwhile prep the sausage, i like to make little meatballs, ymmv
5 after 1 hour of cooking beans, heat skillet on medium hot and add oil
6 cook sausage till done, evac to plate
7 taste beans, you should think they are close too done by now. They will be either done or slightly al dente. Either is fine, if crunchy cook longer til al dente.
8 20 minutes to soup time, add carrots
9 10 minutes to soup time, add kale and sausage.
10 9 minutes to soup time, taste and adjust seasoning as needed
10 1 minute to soup time, evac bay leaves.
11 serve and eat.