Creamy White Bean and Kale Sausage Soup – Ballerina Farm

Ingredients

• 1 teaspoon fennel seeds (lightly crushed)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon Ballerina Farm Black Pepper and & French Salt blend
• 1 lb Ballerina Farm ground pork
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 ribs of celery, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• ½ tablespoon fresh thyme
• 1 bay leaf
• 4 cups chicken broth
• 1 cup water
• 2 cans (15 oz each) white beans drained and rinsed (butter beans, great northern, cannellini)
• 1 medium zucchini, chopped
• 1 bunch kale, stems removed, chopped (about 3-4 cups)
• ½ cup heavy cream
• Salt and black pepper, to taste
• Lemon - for the end
• Parmesan cheese, grated, for serving
• Combine all spices for pork in a bowl.
• Heat a large pot or Dutch oven over medium heat. Add the olive oil and ground sausage. Add spices to the meat.
• Break the sausage into crumbles and cook until browned- not fully cooked. Remove the sausage and set aside.
• In the same pot, add the diced onion. Sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute, until fragrant.
• Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot.
• Add the oregano, red pepper flakes (if using), and a pinch of salt. Bring to a boil, then reduce heat to a simmer.
• Stir in the white beans, kale, and zucchini. Let the kale wilt, for about 5 minutes.
• Return the cooked sausage to the pot. Stir in the heavy cream and simmer for 5 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and black pepper as needed.
• To serve, ladle the soup into bowls and sprinkle with grated Parmesan cheese and a squeeze of lemon. Serve with crusty bread for dipping.
• For extra flavor, add a squeeze of fresh lemon juice at the end.
• Enjoy your comforting bowl of creamy, hearty soup!