Adventures in Soup: White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini

Time for another soup recipe, don't you think? This is one that is truly quick to make; weeknight worthy, actually. Or for those Sundays that get away from you. You can start making this soup after five and be eating it for dinner at 6.

In truth, this isn't actually a soup. It is more of a thick vegetable, sausage and bean stew, but it qualifies for our little series, I think. As comfort food goes (and this is very comfortable), this is a very healthy option. A lean sausage, fiber and protein-rich beans and a very hefty dose of leafy greens somehow manage to come together to taste downright indulgent. This is also one of those recipes that keeps pretty well in the fridge. After making this on Sunday, it also has been my warm comforting lunch at work every day this week.

Here's the recipe, adapted from Cooking Light. I found this in my Cooking Light Cooking Through the Seasons cookbook, but it is also available on their website. One important difference is that I use home cooked beans for this recipe. They taste so much better. Really. And they freeze beautifully. Before you write off making your own beans, give it a try, I implore you.

In fact, I am going to put up instructions for cooking beans now. They are the only instructions you will need and it WILL work.

White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini
This is terrific on its own, but is also great with a sprinkling of Parmesan cheese on top if you like. This stew also makes great friends with crusty bread.

3 links chicken Italian sausage (hot* or sweet, your choice)
1 Tablespoon olive oil
1 onion, chopped
1 medium zucchini, halved and then sliced in half-inch pieces
5 cloves garlic, smashed and chopped
6 cups kale, cleaned, ribs removed and coarsely chopped**
1/2 cup water or bean cooking liquid if you are using home cooked beans
1 can (14.5 oz) chopped tomatoes with liquid
3 cups cooked white beans

Place the sausages in a saucepan and cover with water. Bring to a boil, lower to a simmer and cook until the sausages are done, about 8 minutes. Remove the sausages to a cutting board, slice them in half lengthwise and then cut into half-inch pieces

In a large saucepan (6 or 8 quart), heat the olive oil over medium heat and add the onion. Sprinkle with salt and cook until tender and translucent, about 5 minutes. Add the sausage and the zucchini and increase the heat to brown the ingredients. Cook about 4 minutes. Lower the heat again and add the garlic, cook only until fragrant, about 30 seconds.

Add the kale, water, and tomatoes. Bring the mixture to a boil, turn down and simmer for about 5 minutes. Stir occasionally to incorporate and wilt the kale. Add the beans and cook until heated through. Add salt and pepper to taste.

Serve immediately and put the rest in the fridge for excellent leftovers.

Serves 4-6


*If you like spice, this would be wonderful with a good spicy sausage. You can also add about 1/4 teaspoon of red pepper flakes to give it a little oomph if you want.

**I used a whole big bunch of kale, probably closer to 10 cups. It cooks down so much, you can just use a whole big mess and it will probably be fine. Who wants leftover uncooked kale in the fridge? Additionally, Swiss chard or spinach will work if you cannot find or do not like kale.