March 24, 2021
Soup and Salads
There is nothing better than a rich and delicious Tuscan Sausage, White Bean & Kale soup. It is even better the next day. This soup has Sweet Italian Sausage, Cannelini Beans and Kale, and they all complement each other in this soup.
2 tablespoons olive oil
1 pound Circle B Ranch Sweet Italian sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 ounce)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz. homemade chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded
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. Yum!
March 24, 2021
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!