White Bean Soup With Kale, Tomato and Andouille Sausage | Oregonian Recipes

Ingredients

• 1 pound dried Great Northern beans
• 8 ounces andouille sausage, sliced lengthwise and then crosswise into 1/4-inch pieces
• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 1/2 carrots, chopped fine
• 1 1/2 stalks celery, chopped fine
• 1 clove garlic, minced
• 1 1/2 quarts chicken broth
• 1 28-ounce can crushed tomatoes
• 8 ounces kale, stems and ribs removed, roughly chopped
• 1 1/2 teaspoons balsamic vinegar
• Dash Tabasco sauce
• 1 1/2 teaspoons firmly packed brown sugar
• Salt and freshly ground black pepper
• Applewood-smoked salt (optional)
• Pomegranate syrup (optional)