spanish style white bean and sausage soup

Ingredients

• Servings: 6
• 3 andouille sausage links
• 8 1/2 cups chicken stock
• 8 ounces dry great northern beans
• 1 bay leaf
• 1 pinch crushed saffron threads
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 tablespoon sweet paprika
• 12 ounces kale, stems removed and leaves coarsely chopped

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 25 mins


• bring 2 cups of water to a boil in a large skillet. add sausages, and cook over medium heat for 7 minutes on each side. remove from the pan, dice, and set aside.
• in a large pot, combine the chicken stock and dry beans. bring to a boil, then reduce the heat to low. add the bay leaf and a pinch of salt. simmer, partially covered, for 2 hours. discard bay leaf. remove 1/2 cup of the stock to a small bowl. stir in saffron, and set aside to soak.
• heat the oil in a large skillet over medium-high heat. add the sausage, and brown for about 5 minutes. remove from the pan, and reduce the heat to low. add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. mix in the red bell pepper and paprika. cook for a few minutes before adding the mixture to the soup pot along with the sausage.
• bring the soup to a low boil, and stir in the kale. simmer for 10 minutes, until kale is tender. serve hot.