White Bean and Kale Soup with Jalapeño Sausage Meatballs

This weekend brought some amazing cool weather. I made a big bowl of soup to cuddle up with.

Meatballs, kale, white beans…. This soup was filling but not too heavy. Which made it the perfect end of weekend meal. Great for getting your week started off right.

You’ll need:
8 cups of chicken stock
1 bag (16 ounces) or 2 cups of white beans
1 bunch of kale
1 cup chopped white onion
1 lb of hot or spicy sausage
1 diced jalapeño
4 cloves of minced garlic
1 egg
1/2 cup panko breadcrumbs

Preheat oven to 350 degrees.

Begin by soaking the beans according to the packaging. I would recommend getting the soaking process started at least 3hrs ahead of when you want to eat. Beans seem to take longer than expected. For these beans I mixed them with the recommend among of water, brought to a boil, then let simmer for 2 hours before starting the rest of the process.

After about 2 hours, I got started on the meatballs. Mix the sausage, egg, breadcrumbs and jalapeño together. I did this with my hands.

Roll the the meatballs into balls about 1 inch in diameter. Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked thoroughly.

While the meatballs are baking, mince the garlic and chop the onion. Wash and chop the kale too.

Add the chicken stock, kale, onions and garlic to the bean pot. Stir well. Bring to a rolling boil. Let boil for 45 minutes to an hour, or until beans are tender.

The meatballs are ready! Add them to the soup right before serving.

And there you have it! A perfectly filling and healthy Sunday night dinner. Or any night really.


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Natalie Paramore

The places I go, the things I do and what I eat.

October 5, 2012
October 10, 2012



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