Bean Soup with Tuscan Cabbage and Sausage
Soup is our nation’s warm embrace. It’s simple, economical, nutritious, and deeply comforting. It’s food that requires little effort but always provides comfort. This soup is all of that.
Equipment
- Pot
- Hand Blender
Ingredients
- 2 un large potatoes
- 1 un carrots
- 1 un large onion
- 1 lt water
- Half jar of cooked butter beans (you can cook them yourself) (you can cook them yourself)
- 7 leafes Tuscan kale or another type of kale of your choice—any kind will do.
- 6 un sausages (I used Bavarian sausages with pepper; I buy them fresh, and sometimes freeze the leftovers to use in soups)
- Salt and olive oil to taste
- Cilantro to taste (optional)
Instructions
- Start by peeling and cutting the potatoes, onions, and 1 of the carrots into large cubes for the base. Cut the second carrot into smaller cubes, shred the kale (or cut it to your liking), and set aside.
- In a pot, add the potatoes, onion, and carrot, along with the cilantro, and cook in salted water until tender.
- Remove from heat and blend the soup with a hand blender.
- Add the carrots, kale, beans, and sausages to the base and let simmer for about 20 minutes, until the kale and carrots are tender. Remove the sausages and slice them. Drizzle with a good splash of olive oil and adjust the seasoning. It’s ready to eat.
Notes
For a completely vegan version, omit the sausages and opt to add seitan in chunks, or simply stick to the vegetables.