Spanish Style White Bean and Sausage Soup
The ingredients were great, but after reading the other reviews, I changed the directions a great deal:
I cooked the beans by themselves the day before and chilled them down until needed (Boiling water poured on dry beans, 4 hour soak, 1 hour boil).
I sliced and browned the sausage without boiling it first. This went into the simmering chicken stock with bay leaf and saffron.
Using the remaining olive oil from the sausage, I sauteed the onions and bell pepper. I then added the garlic and paprika. This also went into the soup.
At this point, I added the beans and kale. I brought the soup to a boil and then covered, reduced to a simmer, and let simmer for 10 minutes.
1 user found this review helpful
Jan. 16, 2015