The week after I learned that a dear friend, gifted writer, and woman of tremendous faith had gone Home to be with the Lord, I came across an inscription she left in a classic children’s book gifted to my daughter. That book was Stone Soup.
This book has long been one of my favorites because it reminds me that with creativity and community, we can make amazing things from what looks like nothing. Generosity is the key!
The recipe below is one of my favorite weekday winter meals. Like Stone Soup, it is simple and inexpensive, but it goes a long way. May it inspire you to cultivate creativity and community through a shared meal with friends!
Stone Soup (aka Sausage, Kale, and White Bean Soup)
- 1 Tbsp olive oil
- 12 oz Italian sausage links, sliced into 1/4-inch thick slices
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic , minced
- 3 (14.5 oz cans) low-sodium chicken broth
- 1 cup water
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste
- 6 oz kale , thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
- 2 (14.5 oz) cans white beans (Cannellini or Great White Northern), drained and rinsed
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned (about 5 minutes). Remove sausage, but leave oil in the pot.
- Return pot with oil to medium heat, add onion and red bell pepper and saute about 3 minutes. Add garlic and saute 1 minute longer.
- Stir in chicken broth and water. Season with salt and pepper and red pepper flakes (to taste). Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale is tender. Stir in cooked sausage and white beans.
- Serve warm with crusty bread and enjoy with friends!
The featured image is courtesy of Char Beck with Unsplash. Thank you, Char!