Recipe: White Bean Soup with Sausage and Kale

WHITE BEAN SOUP WITH SAUSAGE AND KALE

12 ounces fresh Italian sausage links (hot or mild), pricked with a fork
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2 cans (15 ounces each) cannellini beans (white kidney beans), rinsed and drained
2 cans (14.5 ounces each) chicken broth
1 cup seeded and coarsely chopped plum tomatoes
1 1/4 teaspoons snipped fresh marjoram (or 1/2 teaspoon dried marjoram, crushed)
7 1/2 cups kale or spinach, coarsely chopped

Pour 1/4 cup water into a skillet. Place sausages in skillet and bring to a boil; reduce heat. Simmer, covered, about 15 minutes or until sausage is no longer pink. Uncover and cook about 5 minutes more or until sausage is browned, turning frequently. Remove sausage; cut into 1/4- to 3/4-inch thick slices. Set aside.

Meanwhile, in a large saucepan saute onion and garlic in hot olive oil over medium heat about 5 minutes or until onion is translucent and tender.

Stir in beans, broth, tomatoes, and dried marjoram (if using). Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

Stir in cooked sausage, kale or spinach, and fresh marjoram (if using). Simmer about 5 minutes more or until kale or spinach is tender. Season to taste with salt and pepper.

Makes 5 servings
Source: Publix FamilyStyle, Spring 2005