White Bean, Potato, Kale & Sausage Stew
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!
