Sausage, Kale and White Bean Soup, with Parmesan Croutons

Ingredients

• Sausages

• Onion

• Carrot

• Celery

• Garlic

• White beans

• Chicken Stock

• Kale

• Bread / Baguette

• Parmesan

Recipe

1. cook the sausages. add the sausages whole to the stock pot you are using and brown on all sides. they don’t need to be cooked through, that will happen in the sauce. when they are browned on all sides, pull them out and set them aside.

2. prep and cook the mirepoix. small dice on some onion, carrot, celery and garlic. add them to the pan with the pot with the fat rendered from the sausage. season with salt and pepper and stir until fragrant. this will release fond from the sausages from the bottom of the pan and get a rich flavor base for the soup going.

3. Build the soup. slice the sausages into half inch slices. add the canned white beans and some homemade chicken stock. season with salt and pepper and bring to a slow simmer. after a while, add the greens.

4. cook the croutons. slice the baguette, and add some olive oil and bake until just crispy. pull them out, grate some parmesan over the top. switch the oven to broil and cook the croutons till the parm is browned.

5. add soup to bowls, add a drizzle of fresh, good quality olive oil over the top and add the croutons to the bowl.