Sausage White Bean And Kale Rotini Recipes

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP

Steps:

• In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
• Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
• Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
• *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
• When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.
• Divide soup among bowls and top with a few slices of cheesy baguette.

ONE-POT SAUSAGE, WHITE BEANS, & KALE

Steps:

• Heat a pot or large pan over medium-high heat. If using lean sausage, heat about 1/2 a Tablespoon of oil in the pan. Slice the sausage into thin rounds and brown on both sides. (Or, optionally remove the casing, crumble into the pan, and brown.)
• While the sausage browns, wash and chop the kale.
• Slice the onion and add to the pan. Sauté for about 2 minutes, then add the garlic, oregano, and red pepper flakes, and sauté about 30 seconds more.
• Drain and rinse the beans. Add the beans and tomatoes to the pot and stir well. Place the clean & chopped kale on top and cover so it can wilt.
• Cook, covered, for about 10 minutes. Stir to combine the kale and cook another minute or two if needed.
• Add additional salt, pepper, and red pepper flakes as desired and serve.