White Bean, Potato, Kale, and Sausage Stew

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White Bean, Potato, Kale & Sausage Stew

Course: Main Courses, Soups
This chunky soup makes my house smell like heaven on a cold fall day. We always save a bit of this pot of goodness to serve the next evening with a BIG side of herbed mashed potatoes.
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Ingredients

  • 1 lb Dried cannellini or Great Northern beans
  • 8 cup Vegetable broth
  • 2 Large bunches of kale stemmed and chopped
  • 1/3 cup Olive oil
  • 1 Onion diced
  • 1 8 minced
  • 1 Tbsp Kosher or flaked sea salt
  • 1/2 tsp Aleppo or other favorite ground red pepper
  • 10 to 12 Turns of freshly ground pepper
  • 1 bunch Fresh thyme
  • 3 to 4 Sprigs fresh oregano
  • 2 Tbsp Sprigs fresh oregano
  • 2 tbsp Vegetable oil
  • 2 lb Uncooked sausage or ground pork turkey or chicken
  • 1 lb Fingerling potatoes
  • 1 Lemon

Instructions

  • Place the beans in your slow cooker or heavy stockpot or Dutch oven. Cover with 8 cups vegetable broth and bring to a simmer. Cover and set to low temperature for 2 hours (slow cooker) or cover and place in the oven at 250F for 2 hours.
  • In a skillet, brown the sausage. Add all ingredients to slow cooker. Cook until everything is tender. Adjust seasoning and squeeze lemon over the soup. Stir and serve!