Spanish Style White Bean and Sausage Soup

Ingredients

  • 3 andouille sausage links

  • 8 ½ cups chicken stock

  • 8 ounces dry great Northern beans

  • 1 bay leaf

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 4 cloves garlic, minced

  • 1 red bell pepper, finely chopped

  • 1 tablespoon sweet paprika

  • 12 ounces kale, stems removed and leaves coarsely chopped

Directions

  1. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.

  2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf.

  3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.

  4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

From All Recipes.

Haley Smith