Sausage, Cannellini and Kale Soup

First, I have to give credit to where credit is due.  I got this recipe idea from Stacy London who was on the Chew last winter.  I loved how the soup incorporated another vegetable in the broth.  Although her recipe is a bit healthier, as she uses chicken sausage, and no beer, my version was a crowd pleaser at Super Club and Beer Dinner.

5- 6 chicken or pork Italian Sausage links sliced raw (if you like spice, make it Hot Italian Sausage)

2 cans cannellini beans, rinsed and drained

16 oz low sodium veggie broth

16 oz low sodium chicken stock

1 cup beer

2 cups broccoli with stalk, chopped

1 small onion, chopped

2 cups chopped kale

3 cloves garlic, crushed

Crushed red pepper to taste

Salt and Pepper to taste

Olive Oil

First, heat oil on the bottom of a large stock pan at medium/ high heat.   Add sausage and brown for 3-5 minutes.  Add desired amount of crushed red pepper between ½ - 1 tsp.  Remove browned sausage and set aside.  Add onions to pan and sauté until translucent.  Add broccoli and sauté for another 5 mins.   Then deglaze the pan with beer and scrape up all the brown bits on the bottom of the pan.  Add veggie broth and chicken stock and simmer for 5 more minutes until the broccoli is fork tender. 

Now for the fun part, use your emersion blender and blend until smooth for about 5 minutes. This is now your creamy broth without adding cream.  Add salt and pepper to taste and more crushed red pepper if needed.

Add 2 cans of cannellini beans, garlic, kale and the cooked sausage.  Simmer for about 30 minutes and serve.  Goes great with your favorite crusty bread or top with croutons.

This is almost better the next day so I encourage you to make enough for lunch or leftovers during the week.