Spanish Style White Bean and Sausage Soup

Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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

Per Serving: 226 calories; protein 11.4g; carbohydrates 29.7g; fat 8.3g; cholesterol 4.8mg; sodium 1059.2mg.

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