This sausage, kale, and white bean soup recipe has a comforting and robust depth of flavor and texture thanks to the spices in the sausage and the creaminess created by pureeing the majority of the beans.
1.25 lbs mild Italian sausage
1 c diced yellow onion (about 1/2 a large)
1/2 c diced celery (about 2 large stalks)
3 (15 oz) cans of Cannellini beans, drained
1/2 bunch of dino kale, cut into thin strips
1 quart vegetable broth
1 tsp white wine vinegar
salt and pepper, to taste
Heat a large soup pot over medium heat. Add 1/2 cup of broth and sausage. Break sausage apart as it browns.
While sausage cooks, add 2 cans of beans and 1 cup of broth to a blender. Blend well until smooth.
Once sausage is almost fully cooked (about 10 minutes), add onion and celery, salt and pepper. Mix well and sauté for 5-7 minutes, until onions and celery are softened.
Add remaining broth and bring to a simmer. Add the kale and let steam until wilted.
Add beans, bean puree, and the white wine vinegar. Add salt and pepper as needed. Mix well until heated through, then serve.