Author: Adapted from Alice Currah's Spicy Sausage Kale Bean Soup published in Guideposts.
Ingredients
1lbhot Italian sausage meatcrumbled
1/2medium onionchopped
3garlic clovesminced
32oz.carton chicken broth
2c.heavy cream or half & half
1 14oz.can of Cannellini or Great Northern beansdrained and rinsed
2sweet potatoespeeled and cut into 1/2" cubes
1bunch kalecoarsely chopped (or about half of a 5 oz. container of baby kale, chopped)
rustic bread for servingoptional
Instructions
In large dutch oven or soup pot over medium heat, cook sausage and onion for 5 minutes or until onion has softened and sausage has browned. Add garlic and saute 1 additional minute. Remove any excess fat.
Add chicken broth, cream or half & half, *Cannellini beans and sweet potatoes. (*Note - if using Great Northern beans, add them when you add the kale on the next step.) Cover pot and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Stir in kale and (and Great Northern beans, if using) cook for 5 minutes, still covered. Serve soup with a slice of rustic bread, if desired.