Sadie Nardini's Tuscan White Bean Soul-Soup

You can make this dish vegan by removing the meat and replacing chicken stock with vegetable stock.
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Sadie's Tuscan White Bean Soul Soup

You can make this dish vegan by removing the meat and replacing chicken stock with vegetable stock.

Ingredients

  • 4 tbsp organic olive oil, divided
  • 1 lb sausage (wild boar, organic free-range chicken, or
  • humanely raised pork), casings removed, cut into 1-inch slices 6 small red potatoes, finely chopped
  • 2 large carrots, finely chopped
  • 1 large Vidalia onion, finely chopped
  • 2 bay leaves (remove after cooking)
  • 1 sprig fresh rosemary
  • 2 15 oz cans organic cannellini beans, drained and rinsed
  • 2 cloves garlic, sliced
  • 1 bunch organic kale, roughly chopped
  • 48 oz low-sodium organic chicken or veggie stock 1 baguette, sliced
  • 1 cup shredded Pecorino Romano cheese

Preparation

In a large pot, heat 2 tbsp oil over medium heat. Cook sausage, stirring occasionally, until brown, 10 minutes. Add potatoes, carrots, onion, bay leaves, and rosemary. Cook, stirring occasionally, until vegetables soften, 10 minutes. Add beans and garlic; cook 3 minutes. Add kale and stock, and season with salt and black pepper. Cover and bring to a boil; reduce heat and sim- mer, 45 minutes. Heat broiler, drizzle remaining oil over bread on cookie sheet; season with salt. Broil bread for 5 minutes. Top with cheese; broil until melted, 2 to 3 minutes. Serve with soup.

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Nutrition Information

  • Serving Size: 8
  • Calories: 555
  • Carbohydrate Content: 57 g
  • Fat Content: 24 g
  • Fiber Content: 10 g
  • Protein Content: 31 g
  • Saturated Fat Content: 7 g