Winter Starts Tonight: Time for Cannelini Kale Soup and fast

By on November 10, 2017

We’re in for our first frost of the season tonight. What better time to make a pot of soup. Especially if you can make it in under a half hour using canned broth, beans, and chopped kale. Yum. Let it snow.

Cannelini Kale Soup with Sausage
Makes 6 servings
Satisfies your soul, ready in 20 minutes, what’s not to love?
¼ cup olive oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
4 cloves garlic, smashed and minced
4 pieces Italian sausage (1/4 pound), hot or mild, finely chopped
8 cups chicken stock
Freshly milled black pepper and sea salt to taste
2 15-ounce cans cannellini beans, rinsed and drained
4 cups curly kale, chopped
½ cup grated parmesan cheese
1 cup garlic croutons
In a large soup pot, melt oil then add onion, carrot, and garlic and cook over medium heat to soften, then raise the heat and brown with sausage.
Add stock, salt and pepper, beans, and kale and cook 20 minutes, adjusting seasonings. Mix parmesan and croutons then add to the soup. Serve hot.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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