Cannellini Sausage & Kale Soup

Ingredients:

• 2 Tbsp oil
• .5 lb smoked andouille sausage, medium dice
• 1 cup onions, medium dice
• 1/2 Tbsp garlic, minced
• 1 cup celery, medium dice
• 1 cup carrots, medium dice
• 1/2 tsp dried thyme
• 14 cups kale, stemmed and chopped
• 8 cups chicken stock
• 3 (19-oz) cans cannellini beans, drained and rinsed

Preparation:

• In a 6-qt stockpot, heat the oil on medium heat. Add the andouille sausage and sauté until it starts to brown. Put in the onions, garlic, celery, carrots, and thyme, sautéing until the onions begin to soften. Add the kale and sauté until it begins to wilt. Pour in the chicken stock and simmer until the kale is tender, about 15 minutes.



• Take 2 cans worth of beans and purée them in a food processor until smooth.



• Stir the purée into the soup and add the remaining whole beans. Simmer until the beans are heated through, about 5 minutes.