I had been wondering what to do with the white kidney beans (aka Cannelini beans) in my cabinet. Soup? White bean spread? I always make the same white bean and kale soup, so I came to the conclusion that I must try something different. It’s still soup, but it’s better than my usual and feels perfect for this super cold weather.
2 cans Cannelini beans (I use Goya or Trader Joe’s)
1 28 oz can of diced tomatoes (low sodium, if you can)
1 lb Italian sausage, half sweet, half hot (I used Premio, which is pork, but you can use any kind you like or a veggie substitute)
3 large red bliss potatoes, diced
1/2 cup of (frozen or fresh) bell peppers, diced
1 large red onion, diced
about 3 tbsps olive oil
3 large garlic cloves, crushed
1 large bunch kale, rinsed, cut into ribbons
Heat olive oil on medium-high heat in a large stock pot. Add potatoes, garlic and diced onion. Cover the pot, stirring occasionally to ensure that the potatoes and onions don’t stick.
Remove the sausage from its casing (that’s really easy to do, just slice it with a knife or tear one end of the casing with your fingers). Add the sausage to the pot, breaking the meat up as you stir. Does it smell fragrant? Good.
As the meat browns, add your beans (I rinsed mine, but you don’t have to). Stir.
Add tomatoes plus one can of water, unless you want a more stew-like consistency.
Simmer on medium heat for about 30 minutes.