Bean, sausage and kale soup

    Bean, sausage and kale soup


    49 people made this

    About this recipe: A Spanish-style bean soup that's packed with flavour. Andouille is a spicy, heavily smoked pork sausage that is often associated with Cajun cooking. If you can't find Andouille, try fresh chorizo or a spicy Italian sausage.

    Serves: 6 

    • 3 Andouille sausages, or any other spicy smoked sausage
    • 2L (3 pints 10 fl oz) chicken stock
    • 225g (8 oz) dry cannellini beans
    • 1 bay leaf
    • 1 pinch crushed saffron threads
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 4 cloves garlic, minced
    • 1 red pepper, finely chopped
    • 1 tablespoon sweet paprika
    • 1 (200g) bag curly kale, leaves coarsely chopped

    Prep:10min  ›  Cook:2hr15min  ›  Ready in:2hr25min 

    1. Bring 450ml (16 fl oz) of water to the boil in a large frying pan. Add sausages, and cook over medium heat for 15 minutes, turning once. Remove from the pan, dice and set aside.
    2. In a large stockpot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 110ml (4 fl oz) stock to a small bowl. Stir in saffron to the bowl of stock, and set aside to soak.
    3. Heat the oil in a large frying pan over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red pepper and paprika. Cook for a few minutes before adding the mixture to the stockpot along with the sausage.
    4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

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