For speed and ease of what was on hand...I used canned beans, both white and black, beef broth and hot and spicy turkey italian sausage. The soup was very good and very filling. A do over for sure.----------------------
Revisited: Made this soup again...as suggested I did precook the Kale, but I didn't cool it as I was making the soup and allowing it to cook longer then stated. Again I used Spicy Turkey Italian Sausage. I took it out of the casings and broke it into small pieces as it was cooking. as a matter of preference I placed the cooked sausage on paper towel to absorb whatever grease there was (Very little tho) I then sauteed the shallots in the same pan I did the meat in. As the directions said, I added a small amount of chicken broth to get the lil bits off the bottom of the pan. I then added the meat, shallots, kale and about 6 cups of chicken broth with 2 cans of Great Northern Beans (drained one and drained and rinsed one) in a 4 quart kettle. My soup cooked about 4 hours and was very tasty again. With the spicy sausage I needed very little in the way of pepper or salt (I did however add some salt to the Kale as it cooked)
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For speed and ease of what was on hand...I used canned beans, both white and black, beef broth...