OOOF that title is a mouthful but I promise this is an easy to execute recipe that will be ready in no time especially if you pre-soak and cook the beans in advance. I have been LOVING this combo lately. Kale and white beans are a match made in heaven but adding potatoes and sausage takes this soup to the next level. You guys loved the last kale soup, just WAIT for how amazing this one is!
Pre-soaking the beans isn’t mandatory but it does quicken the cooking process. I didn’t pre-soak these beans, but I really wanted the soup, so they took just over an hour to cook. You have to keep an eye on the water levels while cooking the beans. If you don’t have enough water, the beans won’t cook properly. I cooked them just underdone and finished cooking them in the broth. Brothy beans are having a moment on the internet right now and for good reason. They are cheap and cheerful, pantry friendly and with the current state of inflation isn’t that a win? One of my best tips for cooking beans is to add a piece of kombu (hard seaweed). It helps with the farts (calling a spade a spade) and in turn digestion. I also like to add salt and black peppercorns to the water for extra flavour.
My favourite sausage lately is Very Good Butchers. They have excellent gluten-free options and the ingredients are better than any other brands. They also taste great! I won’t bore you with anything else as I know you’re really here for the recipe.
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