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Author Notes: Soup is so warm and comforting and perfect it makes me want to change the lyrics to love songs to be about soup instead. So that's what I've been doing, aloud, all the time. Everyone is very happy they know me and no one is at all annoyed! What I like about youuuuu, you really know how to sooouuupppp. —Kendra Vaculin
- Olive oil
- 2 shallots, chopped
- 2 minced cloves of garlic
- 1/2 cup chopped carrots
- 1/2 cup chopped mushrooms
- 1/2 cup white wine
- 3 cups vegetable stock
- One 15-ounce can white beans (like Great Northern), drained and rinsed
- 2 tablespoons chopped rosemary
- 2 to 3 cups chopped kale
- 1 pound sausage (like kielbasa or chorizo)
- Salt and pepper, to season
- Red pepper flakes, to sprinkle
- Parmesan cheese, to sprinkle
- Heat a few tablespoons olive oil in a pot over medium heat. Add shallots and a sprinkling of salt and pepper and cook down until almost transparent, about 5 minutes. Add garlic, carrots, mushrooms, and additional salt and pepper. Cook, stirring occasionally, until the mushrooms are wilted.
- Pour wine into pot and use it to scrape up all the awesome brown bits from the bottom. Cook until the liquid is reduced slightly.
- Add stock, beans, and rosemary. Bring to a boil, and then add kale. Reduce to a simmer and cook for 15 to 20 minutes.
- While the soup is cooking, brown the sausage in a medium pan. Slice into 1/4-inch rounds, then add to soup and stir.
- Serve with a sprinkling of dried red pepper flakes and Parmesan cheese! Plus bread -- you're not a fool.
- This recipe is a Community Pick!