Sausage, White Bean, and Kale Soup

Sausage, White Bean, and Kale Soup || The Little Bite


Sometimes I have these thoughts – the ones that, at first glance appear to be completely well-thought-out and good-intentioned, but turn out to be completely and insanely ridiculous.

Nineteen and a half hours straight of Harry Potter was one of those thoughts.


Sausage, White Bean, and Kale Soup || The Little Bite


We started off strong (with sorting hat french toast).  With pajamas and tea with honey.

We lounged on the couch, fleece blankets snuggled in around.  We laughed and commented and debated the merits of old and new Dumbledore.


Sausage, White Bean, and Kale Soup || The Little Bite


We lagged a little during the third movie, which was universally agreed to be the slowest of the set.  I bemoaned the blaring dissimilarities between the fifth’s storyline and the book.

I made Slytherin Snakes pizza with spinach and ricotta.  We drank afternoon tea with cucumber sandwiches.


Sausage, White Bean, and Kale Soup || The Little Bite


I’m ashamed to admit that I wimped out halfway through the 7th film.  It was ten o’clock and I had work in the morning.  And an entire day on the couch is surprisingly exhausting.

I finished the movie and a half the next day’s afternoon.


I can’t wait until I get to share such a wonderful story and wonderful day with my future children.  It’s entirely possible probable that I’ll force them to celebrate “Harry Potter Day” with an eight movie marathon and themed snacks as well.   Afternoon tea included.


Sausage, White Bean, and Kale Soup || The Little Bite


Sausage, White Bean, and Kale Soup
Serves four

2 uncooked chicken sausage links (I used a white wine and garlic sausage found at my local grocery)
Olive oil
1/4 cup chicken stock
2 3/4 cups water
1 cup kale, chopped
1 14 ounce can cannelloni beans, drained and rinsed
salt and pepper, to taste
2 Tablespoons fresh parsley, minced
parmesan, shaved

Remove the sausage from the casings and roll into equal balls, approximately 1 Tablespoon worth of meat.  Heat a skillet over medium heat with olive oil and sear the sausage until the outsides are browned.

Place the seared sausage into a medium pan and add the chicken stock and water and simmer for 45 to 60 minutes, or until the sausages are cooked through.

Add the kale and cannelloni beans and simmer for 15 – 20 minutes more.  Taste for salt and pepper and add the parsley.

Top each bowl of soup with shaved parmesan.


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