White Bean and Sausage Soup by PW

By srumbel

Ree Drummond is making freezer food for her friend and assistant Haley to enjoy after she has a baby. Ree assembles her Mean Green Pasta Casserole and a batch of White Bean and Sausage Soup for easy dinners. For sweet treats that also freeze well, Ree also makes Everything Sugar Cookie (Dough!) to slice and bake and Peanut Butter Cup Bites. Then she packs it all up to hand over to the grateful and adorable mom-to-be.
from pioneerwoman.com

Ingredients

• 2 tablespoons olive oil
• 2 pounds bulk sweet Italian sausage
• 1 cup jarred sliced roasted red peppers
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh rosemary, chopped
• 4 cloves garlic, minced
• 1 large onion, sliced
• Kosher salt and freshly ground black pepper
• 8 cups low-sodium chicken broth
• Two 15.5-ounce cans cannellini beans, drained
• One 28-ounce can diced tomatoes
• 2 cups chopped kale
• 1 cup heavy cream
• 2 tablespoons apple cider vinegar
• Fresh Parmesan cheese, for serving, optional

Preparation

Step 1

Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.

Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.

Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.

To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

Yield: 12 servings