If you have 5 minutes and want to get creeped out by Slenderman in Russian…..here you go.
Enough of that! Soup time.
This simple and rustic White Bean, Kale, and Sausage Soup packs warmth and delicious flavor in every bowlful. I love that adding some puréed beans to the finished soup gives it a creamy richness without added fat.
White Bean, Kale, And Sausage Soup
1 pound dried cannellini white beans (I used dried navy beans)
1/2 pound Italian sausage, casings removed
1 onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
8 cups chicken stock
1 bay leaf
Salt and pepper
10 lacitano kale leaves, ribs removed and coarsely chopped
1 (15 ounce) can white cannellini beans
1. Place the dried beans in a large bowl and cover them by several inches with water. Let the beans soak overnight.
2. In a large soup pot, cook sausage, breaking it up, until cooked through. Transfer to a small bowl.
3. Add the onion, garlic and bell pepper to the soup pot and cook in the sausage drippings until onions are translucent, about 5 minutes. Season with salt and pepper.
4. Drain the beans and add to the soup pot along with the sausage. Stir in the chicken broth and add the bay leaf.
5. Bring the mixture to a boil. Reduce heat to a simmer and cover the pot. Cook until beans are softened, about 1 1/2 to 2 hours.
6. Meanwhile, empty the can of beans into a blender along with a few ladlefuls of the soup and purée.
7. Stir the purée into the simmering soup and add the chopped kale. Stir until kale is wilted then serve.
Recipe from Joy The Baker
A band name with Russian in the title? Yep, immediately grabs my attention.
So is this raucous new tune from Brooklyn-based band Russian Baths. Singer Jess Rees’ dreamy vocals fabulously float above the tense, noisy guitars and it’s insanely good.