Monday, November 1, 2010

Vote for Soup

Other soups want you to believe that they are the best choice for your Fall comfort meal, but they are liars.

Other soups say that they are quick and easy, but the facts are that they are not.

This soup may seem simple and plain, but it is actually very flavorful and delicious.

But most importantly, this soup is emphatically endorsed by The Hubster.

So please, vote for White Bean Soup with Kale & Sausage tomorrow. You won't regret it!

This message brought to you by Cupcakes & Combat Boots.

:)

Anyone else sooooooooooo tired of all the election commercials?? Geez...I'm glad tomorrow is election day because I've had ENOUGH of them.

This recipe was adapted from one for White Bean Soup with Kale & Chorizo in the latest edition of Cooking Light. The major change that I made was subbing in smoked Italian hot sausage for Spanish chorizo, since my grocery store doesn't carry Spanish chorizo.


I honestly couldn't believe how much the Hubs loved this....he kept complimenting it over and over. I thought it would be a little too "light" and "kaley" for him, but I was clearly wrong!

And the very best part of this recipe, it came together in less than 30 minutes! Score!

Seriously, make this soup. It's really surprisingly awesome!


White Bean Soup with Kale and Sausage
Adapted from Cooking Light

Ingredients

-4 ounces any smoked sausage (we used hot Italian), finely chopped
-1 cup onion, chopped
-4 garlic cloves, minced
-5 cups lower-sodium chicken broth
-2 (15-ounce) cans organic cannellini beans, rinsed and drained
-5 cups kale, stripped from stems, rinsed and torn into pieces
-1/2 teaspoon freshly ground black pepper
-1 teaspoon red pepper flakes
-1 teaspoon smoked paprika

Preparation

1. Heat a soup pot over medium-high heat. Add sausage to pot; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.

2. Add broth and beans to pot; partially mash beans with potato masher. Bring to a boil. Stir in kale and spices; cook over medium heat 10 minutes.

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