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White Bean Soup With Kale And Smoked Sausage

To me, hearty soups are good all year round, not just on a rainy winter day.  Soups are comforting and soul-healing, they say.  They are also not all that hard to make. The word “soup” comes from the French “soupe” (meaning “soup” or “broth”), which derived from the Latin word “suppa” (meaning bread soaked in broth) and also from a Germanic source, the word “sop”, which refers to a piece of bread typically used to soak up soup or a thick stew.  This helps explain why soup is often served with bread: they complement one another nicely.white bean soup

 

In the cooking world, soup is almost error-proof; it is adaptable and forgiving.  Most soups also benefit from sitting, so making a soup the day before serving it is ideal for blending flavor and adding complexity.  Any soup (or stew for that matter) can easily be thinned out slightly the following day with stock (or water); that’s what is done in professional kitchens.  The secret is that the chef must always adjust the soup seasoning.  This is what home cooks often forget.

Readjusting the salt and pepper is a must, and sometimes other spices need refreshing as well.   This recipe for white bean soup with kale & sausage is for a clean, clear broth soup that is also filling (and packed with protein) because of the addition of beans and sausage.  So simply serve it with a nice green salad and your favorite bread.  And to me, you have a pretty perfect meal.

white bean soup

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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