White bean + sausage soup

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This dish has Spanish spices in it and has similar tastes to other Spanish dishes I’ve had, so I’d like to think they actually make this in Spain. None-the-less here is a tasty Spanish soup. I LOVE cooking meals from other places in the world … it satisfies my soul when travel isn’t an option.

Paired with Olivares – Altos De La Hoya.

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– 3 andouille sausage links (I used Italian sausage instead)

– 8 1/2 cups chicken stock

– 8 ounces dry great Northern beans

– 1 bay leaf

– 1 pinch crushed saffron threads (be careful not to add too much … it can be a little strong)

– 2 tablespoons olive oil

– 1 onion, finely chopped

– 4 cloves garlic, minced

– 1 red bell pepper, finely chopped

– 1 tablespoon sweet paprika

– 12 ounces kale, stems removed and leaves coarsely chopped


01. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.

02. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.

03. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage. Add stock with saffron to soup.

04. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

Enjoy! (Recipe from allrecipes.com).

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foodKristin Griffith