Andouille, White Bean, and Kale Soup
Andouille kale soup is a low-effort high-reward recipe. Only 5 ingredients, cooks in 1 pot, and is ready in 30 minutes.See note section for how to make a vegetarian version
Servings: 4
Ingredients
- 3 tbsp extra virgin olive oil
- ½ lb andouille sausage sliced
- 3 c chicken broth
- 1 28-oz can diced tomatoes
- 1 15-oz can white beans drained and rinsed
- ½ tsp fine sea salt plus more to taste
- 1 bunch kale tough ribs removed and sliced into thin ribbons
Instructions
- Heat oil in a large pot over medium heat. Add sliced andouille, and cook for 5 minutes, stirring occasionally, until it begins to brown. Add broth, tomatoes, white beans, and salt. Bring to boil, then reduce heat and simmer, uncovered, for 10 minutes. Stir kale into soup, and continue to simmer for another 10 minutes, or until kale is cooked to preferred tenderness.
Notes
To make vegetarian: omit the sausage, sauté 4 cloves of garlic in the oil until it's starting to turn golden, add 1 tsp crushed fennel seeds, 1 tsp red pepper flakes, 1/2 tsp smoked paprika, and 1/4-1/2 tsp cayenne pepper and cook for 30 seconds. Then add the vegetable broth, tomatoes, and 2 cans of white beans. Proceed with remaining recipe.