Spanish Style White Bean and Sausage Soup recipe
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Ingredients
- 3 andouille sausage links 8 ½ cups chicken stock 8 ounces dry great Northern beans 1 bay leaf 1 pinch crushed saffron threads 2 tablespoons olive oil 1 onion, finely chopped 4 cloves garlic, minced 1 red bell pepper, finely chopped 1 tablespoon sweet paprika 12 ounces kale, stems removed and leaves coarsely chopped
Nutrition Info
- 225.6 caloriescarbohydrate: 29.7 gcholesterol: 4.8 mgfat: 8.3 gfiber: 8.4 gprotein: 11.4 gsaturatedFat: 1.8 gservingSize: -sodium: 1059.2 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Spanish Style White Bean and Sausage Soup
Directions
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Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.