White Bean, Sausage and Kale Soup

This is hands-down one of my favorite soup recipes. It can be made on the fly when suddenly you realize it’s 5pm and not one single idea as to what’s for dinner. This recipe comes together quickly and easily and doesn’t require hours in a crockpot. My kids mostly actually eat this soup (although they can be picky about the kale sometimes but its hit or miss, so I count it as a win).

But mostly I like that this recipe is just enough ‘chop therapy’ to be soothing without it being so much work that it feels tedious or stressful. A few minutes of rinsing, chopping and stirring and suddenly the house smells amazing. Dinner is comforting and warming, and all you need to make it a complete meal is a loaf of crusty bread and maybe a little glass of wine.

I’m a big believer in ‘chop therapy;’ my term for getting through the inevitable 6pm chaos that seems to happen every single night. Someone needs help with homework, the dog is chewing a shoe he shouldn’t, the teen is hangry and everyone is a little bit wired after a long day. I can pull my hair out or I can turn some music on and start chopping. The meal prep is a little bit soothing in the midst of the noise and gives me something tangible to do when not much else is.

Pretty soon a steaming pot of soup is ready to eat and the chaos quiets for a few moments while everyone digs in.

White Bean, Sausage and Kale Soup

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 pound mild Italian sausage (pork, turkey or chicken whatever your preference)

• 1 large yellow onion diced

• 3-4 stalks celery washed and diced

• 3-4 carrots washed and diced

• 2 14-ounce cans cannelloni or white beans, drained and rinsed

• 1 28-ounce can organic fire-roasted tomatoes

• 2 cloves garlic minced

• 1 bunch laminate kale washed and chopped

• 2 32-ounce boxes low-sodium chicken stock

• 2 tablespoons balsamic vinegar

• 2 tablespoons honey

• 1 bay leaf

• 1 1/2 teaspoons kosher salt divided

• 3/4 teaspoon black pepper

• 1/2 cup shredded parmesan cheese (optional)

In a large dutch oven, cook Italian sausage over medium-low heat in 1 tablespoon olive oil, using a spatula or wooden spoon to break up the meat, turning and mixing constantly until the sausage is cooked through. Turn the heat off to the pot and carefully transfer the sausage to a paper-towel lined plate.

Place the pot back on the burner and turn heat back on to medium-low. Add the butter to the pot and add the chopped onion, carrot and celery. Stir to combine and scrape up any little brown bits left by the sausage. Sprinkle with salt and pepper and continue to cook until the onion is translucent and the carrots and celery begin to soften, about 8-10 minutes. Add the garlic and cook for an additional minute, stirring constantly. Turn heat to low or simmer.

Add the tomatoes, sausage, kale, rinsed white beans, balsamic vinegar, bay leaf and honey to the pot. Give it all a good stir and then pour the chicken stock over the mixture. Place the lid over the pot, leaving a small crack for venting. Leave the soup to slowly simmer for about 45 minutes, stirring occasionally. Taste the broth and salt and pepper to preference.

When you’re ready to serve, scoop soup into bowls and garnish with a sprinkle of parmesan cheese