Bean, sausage and kale soup

    Bean, sausage and kale soup

    Recipe photo: Bean, sausage and kale soup
    4

    Bean, sausage and kale soup

    (46)
    2hr25min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (35)

    by
    28

    This is a very pretty soup. Easy to make. I would start by boiling the beans and wait till the beans are almost cooked untill cooking the sausages. Also, it does not really say what to do with the saffron once it is soaking. I assumed just add it to the pot. As a personal preference I lowered the amount of the garlic. I used italian sausage and added some black and cayenne peppers to add the spice of the andouille. I will definitely make again and next time use the adouille. Really enjoyed it.  -  28 Apr 2005  (Review from Allrecipes US | Canada)

    by
    25

    I ended up changing the recipe at little due to what I had on hand. I substituted green bell pepper for the red, turkey sausage for the andouille, and I browned the sausage in cajun seasoning instead of adding sweet paprika. I'm sure the recipe is just as delicious as originally intended, but this is what was in the kitchen. My husband and I thought this soup was awesome. I will definitely cook it again.  -  27 Mar 2007  (Review from Allrecipes US | Canada)

    by
    16

    Mine turned out more like a stew, but it was really good! I used navy beans instead of Northern beans, but they worked great.  -  06 Apr 2008  (Review from Allrecipes US | Canada)

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