Kale, Sausage, and Cannellini Bean Soup

This soup does not photograph well but it is so delicious. In fact, I could go for another bowl right now! 

This recipe comes from my Bible study, "What Love Is" by Kelly Minter. This is my kind of Bible study, learn about God AND yummy food! I had the ladies in my small group over to try out the recipes. Unfortunately, the weather didn't cooperate and a blizzard prevented them from joining us. However, some local college students were already out and decided to come over. I enjoy living near the university and the opportunities it opens up to our family.

Kale, Sausage, and Cannellini Bean Soup

By Kelly Minter

1/4 cup extra-virgin olive oil

6-8 cloves garlic, thinly sliced (I used 1 tablespoon minced)

2 teaspoons dried oregano

1 (6 ounce) can tomato paste

2 tablespoons red wine vinegar

shaved parmesan cheese for on top

2 (15 ounce) cans cannellini beans, drained

2 1/2 quarts chicken stock, more if you want a brothier soup

1 lb Italian sausage (Kelly prefers 4 sausage links, I used ground)

1 large bunch kale, large ribs removed, chopped (I could only find baby kale which worked well)

1. Cook sausage in a stock pot. I then put it in a crockpot since I was having a luncheon the next day.

2. Add oil to stock pot.

3. Add garlic and oregano, saute until translucent.

4. Add vinegar and tomato paste, cook another minute until the oil and paste has blended together.

5. Add beans and stock. Bring to a simmer. (I added everything to the crockpot at this point).

6. Add sausage. Kelly recommends adding kale 30-45 minutes before serving so kale isn't overcooked.

7. Season with salt and pepper to taste. Garnish with cheese.