Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
White Bean Soup with Sausage and Kale
This simple but satisfying one-pot meal is based on Azorean sopa de funcho, or fennel soup. Fresh Portuguese linguiça sausage lends meatiness as well as bit of spice; if it’s not available, Mexican chorizo works well in its place. We skipped the potatoes used in traditional versions of the soup, and we mash half of the beans to lightly thicken the broth. A few fennel seeds heighten the licorice notes of the fresh fennel.
4
Servings
Tip
Don't throw out the fronds on the fennel bulb. Chop them to use as a garnish.
35 minutes
Ingredients
-
¼
cup extra-virgin olive oil, plus more to serve
-
8
ounces fresh linguiça or chorizo sausage, cut into ½-inch pieces
Directions
-
01In a large pot over medium, combine the oil, sausage, garlic and paprika. Cook, stirring occasionally, until the sausage has rendered some of its fat and the garlic is lightly browned, 5 to 8 minutes. Add the fennel, fennel seeds and ¾ teaspoon each salt and pepper, then cook, stirring occasionally, until the fennel is slightly softened, 3 to 5 minutes.
super simple and perfect for a cold, rainy night! i halved the ingredients except the aromatics and spices, and added a potato. i left out the fennel seeds (didn't have them, didn't feel like running to the store) and I didn't notice the absence. sprinkled a little aleppo pepper at the end. will be keeping this in rotation for sure!