Sausage, Kale, and White Bean Soup So Tasty

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Sausage, Kale, and White Bean Soup

"A comforting bean soup with highly spiced sausage and leafy kale. Easy to put together and delicious on a chilly wintry weather's day. You can alternative different sausage, onion instead of shallots, and different greens for the kale, and it will nevertheless be tasty!"

Ingredients :

1 cup dry military beans
1 huge bunch kale, rinsed, stemmed and chopped
1 tablespoon olive oil
1 pound spicy linguica sausage, sliced
1 cup chopped shallots
4 cups chicken broth
salt and pepper to flavor
1/2 teaspoon hot sauce, or to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 9H15M

Place the military beans right into a large field and cover with several inches of cool water; let stand eight hours or overnight. Drain and rinse earlier than using.
Cook the soaked beans in a strain cooker in four cups of water for 25 mins. Use the natural release method to launch stress. Do now not drain.
Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright inexperienced and smooth, about 2 mins. Drain in a strainer, and cool beneath cold jogging water. Set apart.
Heat olive oil over medium warmth in the soup pot. Brown the linguica slices on every facet, approximately 5 mins. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and prepare dinner till tender, about three minutes. Pour in a touch of chook broth and scrape up any browned bits of sausage.
Return the sausage to the pot along side the beans and their cooking liquid. Stir within the hen broth. Bring soup to a boil, reduce warmth to low, and simmer uncovered for 15 mins. Add the kale and prepare dinner approximately 4 minutes longer. Season with salt, pepper, and hot sauce to flavor.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it lightly, and make easy-up easier.

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