Kale, Bean and Sausage Soup
- 1 cup dried White bean (soaked overnight)
- 1 cup dried black beans (soaked overnight)
- 2 Tbsps olive oil
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 7 ozs carrots (chopped)
- 1 stalk Celery (chopped)
- 1 potato (peeled and diced)
- 9 ozs kale (chopped)
- 2 cups vegetable stock
- 11 ozs ripe tomatoes (quartered)
- 8 ozs Italian sausage
Rinse all the beans and put into a pan with fresh water to cover. Bring to a boil and cook for about 45 minutes until tender.
Drain, then mash 3/4 of the beans.
Heat the oil in a large heavy-based pan and gently cook the onion and garlic until translucent.
Add the carrots, celery, potato and kale and cook for a few minutes.
Pour in the stock and add the mashed beans. Simmer gently for 25 minutes.
Add the tomatoes and remaining beans and season with salt and pepper. Simmer for a further 10-15 minutes.
Heat a little oil in a frying pan and fry the sausage until crisp.
Place a steamer insert into a pan and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale and steam for 7-10 minutes until just tender.
Pour the soup into warmed serving bowls and divide the sausage between the bowls.
Sprinkle with parmesan cheese and garnish with curly kale.