sausage, kale, and white bean soup

Ingredients

• Servings: 8
• 1 cup dry navy beans
• 1 large bunch kale, rinsed, stemmed and chopped
• 1 tablespoon olive oil
• 1 pound spicy linguica sausage, sliced
• 1 cup chopped shallots
• 4 cups chicken broth
• salt and pepper to taste
• 1/2 teaspoon hot sauce, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 9 hrs 15 mins


• place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. drain and rinse before using.
• cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. use the natural release method to release pressure. do not drain.
• bring a separate pot of salted water to a boil. add the kale and simmer until kale is bright green and tender, about 2 minutes. drain in a strainer, and cool under cold running water. set aside.
• heat olive oil over medium heat in the soup pot. brown the linguica slices on each side, about 5 minutes. remove from the pot with a slotted spoon and set aside. add shallots to pot and cook until soft, about 3 minutes. pour in a splash of chicken broth and scrape up any browned bits of sausage.
• return the sausage to the pot along with the beans and their cooking liquid. stir in the chicken broth. bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. add the kale and cook about 4 minutes longer. season with salt, pepper, and hot sauce to taste.