Sausage, White Bean and Kale Soup/ Gruyere Toasts

By teresafu

Ingredients

• 1/4 baguette, sliced into eight 1/2 inch slices
• 3 oz Gruyere cheese, thinly sliced
• 2 tbsp. olive oil
• 8 oz Italian sausage, remove casings
• 1/2 cup chopped onions
• 2 cups packed chopped kale
• 1 cup diced apple
• 1/2 tsp ground fennel
• 1/4 tsp ground sage
• 1/4 tsp red chili flakes
• 4 cups chicken stock
• 1 1/2 c cannellini beans

Details

Adapted from lcbo.com

Preparation

Step 1

Arrange baguette slices on a parchment lined baking sheet. Top with Gruyere. Set aside.
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.
add onions to pot and reduce heat to medium. Saute until tender, about 4 mins. Add kale, apple, ground fennel, ground sage and chili flakes. Cook 2 mins longer, or until spices are aromatic and apples are just tender.
Pour in stock and beans and bring to a boil. Reduce heat to medium-low and simmer for 8-10 mins. Preheat broiler to high.
Broil baguette slices for three minutes, or until cheese is melted and golden.