White Bean Soup with Kale and Sausage
32 oz cooked white beans (navy or cannellini work well)
1 large head kale or mustard greens
1/2 lb Italian sausage (hot or mild), casings removed
1 shallot, finely chopped 1 rib celery, finely chopped
1 T olive oil (or bacon grease, if you have that lying around)
Water or stock
1. In a heavy-bottomed pot over medium heat, brown the sausage in the oil. When the sausage is nearly cooked through, add the celery and shallot, stirring to coat with the oil. Add a pinch of salt and sweat the vegetables until they are crisp-tender.
2. Add beans, kale, and water (if you reserve the cooking liquid from your beans, through that in, too) to cover, about 2 quarts.
3. Simmer over medium-low heat for 30 minutes to 1 hour. Adjust salt and pepper to taste.
From Cottage Industrialist