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Recipe Detail Page
Sausage, White Bean & Kale Soup with Gruyère Toasts
Holiday 2013
Soup doesn’t need to simmer all day for robust flavours. This recipe comes together quickly, and the Gruyère toasts for dipping make it a satisfying and comforting winter-night meal.
Serves 4
¼ baguette, sliced into eight ½ inch (1 cm) slices
3 oz (90 g) Gruyère cheese, thinly sliced
2 tbsp (30 mL) olive oil
8 oz (250 g) Italian sausage, removed from casings
½ cup (125 mL) chopped onions
2 cups (500 mL) packed chopped kale
1 cup (250 mL) diced apple
½ tsp (2 mL) ground fennel
¼ tsp (1 mL) ground sage
¼ tsp (1 mL) red chili flakes
4 cups (1 L) chicken stock
1½ cups (375 mL) cannellini beans
1 Arrange baguette slices on a parchment-lined baking sheet. Top with Gruyère. Set aside.
2 Heat oil in a pot over medium-high heat. Crumble in sausage and cook, breaking up meat with the back of a wooden spoon, for 4 minutes or until browned on all sides. Spoon sausage to a plate.
3 Add onions to pot and reduce heat to medium. Sauté until tender, about 4 minutes. Add kale, apple, ground fennel, ground sage and chili flakes. Cook 2 minutes longer, or until spices are aromatic and apples are just tender.
4 Pour in stock and beans and bring to a boil. Reduce heat to medium-low and simmer for 8 to 10 minutes, or until flavours have developed. Preheat broiler to high.
5 Broil baguette slices for three minutes, or until cheese is melted and golden.
6 Serve hot soup with Gruyère toasts.
Serves 4
