Easy White Bean, Kale, & Sausage Soup

Ingredients

1-2 tablespoons extra-virgin olive oil
12 ounces smoked sausage links, such as kielbasa or andouille, cut into 1/4-inch slices
5 cloves garlic, minced
5 cups chicken broth or stock, divided
8 ounces kale, tough stems removed and finely chopped/shredded
1 small bay leaf
1/2 teaspoon garlic powder
4 (15-ounce) cans white beans (such as Cannellini, Great Northern, or Navy), rinsed and drained
A few dashes hot pepper sauce
Salt & freshly ground black pepper, to taste
Shredded Parmesan cheese OR crumbled feta cheese, for garnish

Instructions

Place a large pot over medium heat. Heat 1 tablespoon of olive oil in pot, swirl to coat, and add sausage. Cook, stirring occasionally, for about 5 to 7 minutes or until the sausage is browned. Remove sausage to a paper towel-lined plate, pour a bit more oil in the center of the pot, and add minced garlic. Stir and cook for about 1 minute, or until garlic is fragrant and light golden brown.
Pour 4 cups chicken broth/stock into pot and stir in kale, bay leaf, and garlic powder. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.
Place about 1/3 of the drained beans in a blender or food processor along with the remaining 1 cup chicken broth/stock. Puree until smooth.
Once kale is tender, add whole beans, purreed beans, and browned sausage to the pot. Season with dashes of hot pepper sauce, salt, and pepper, to taste. Stir and simmer for a few minutes until heated through. Remove bay leaf before serving.