(reprinted from Burlington Free Press 3/15/13)

There’s nothing like a quick and tasty bowl of soup to fill you up, especially one that offers a lot of great flavors. For this week’s recipe, we’re doing a soup made with kale, white beans, and your choice of sausage; generally I like to use a nice kielbasa or andouille.

The recipe also calls for a variety of seasonings, including red pepper flakes, but you can always adjust the heat, based on your taste preferences. And remember to use some great, fresh Vermont kale.


Kale, Sausage and White Bean Soup
2 tablespoons olive oil
3/4 pound Kielbasa, Andouille or Linguica sausage, cut into 1/4-inch-thick slices
1 medium onion, chopped
3-4 garlic cloves, minced
1 bunch kale, stemmed and torn into bite size pieces
1 quart chicken stock
16 ounces whole peeled peeled tomatoes, broken up
3 medium yellow-flesh potatoes, peeled and diced small
1/4 pound dried white beans, soaked overnight and drained
1 bay leaf
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped

In a heavy medium stockpot, heat the olive oil over medium high heat. Add the sausage and onion, and sauté for 5-7 minutes, or until onion is translucent. Add the garlic and kale and cook for 3-5 minutes. Add the chicken stock, tomatoes, potatoes and beans bring to a simmer. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans and potatoes are tender, about 30 minutes. Stir in the parsley, and taste for seasoning.

Serves 4

Shawn Calley is the executive chef at Amuse at The Essex Resort and Spa. His column, Local Flavor, appears weekly.