Where does the time go? I can’t believe it’s almost December and Zara is almost 3 months old.
With a new baby, I’ve been trying to make meals I can do in parts. And simmer until I can put the baby down and actually eat. This sausage and kale soup is one of those meals.
And it doesn’t use many ingredients, which means it is easy to make.
Bonus? This soup is delicious.
I’d write more, but honestly? I’m trying to type a few words for this post while Josh holds the baby before she wakes up and needs to eat again. My free time is limited these days.
Case in point? I’ve had this post in my WordPress drafts for about a month and a half now. And only now am I getting around to typing out something for it and posting it.
One day I will have free time again.
- 2 Tbsp olive oil
- 1 small white onion, diced
- 12 oz smoked sausage links
- 4 cups chicken stock
- 4 cups water
- 2 15 oz cans northern white beans, drained and rinsed
- 6 cups kale leaves
- salt and pepper, to taste
- Dice the onion, cut the sausage link into slices, and tear the kale leaves into small pieces.
- In a large stew pot, heat the olive oil over medium heat. Once hot, add the white onion and sausage slices. Season with salt and pepper. Stir frequently, until onion is translucent and sausage is slightly browned.
- Add the chicken stock and water to the pot and heat to a boil. Add the beans. Reduce heat to low and simmer for 30 minutes, covered.
- Uncover and add kale in bunches, until wilted. Stir and incorporate into the soup. Cook for another few minutes until kale is soft. Salt and pepper to taste, and serve.