Village’s Hearty Bean Soup

Serves 8

Ingredients:

1. 2 cans Cannellini beans
2. 1 head of kale, chopped
3. 3 large carrots, chopped
4. 2 celery stalks, chopped
5. 1 onion (I used red, but yellow would be great too)
6. 3 cloves garlic, minced
7. 1 lb Andouille Sausage, chopped
8. 2 leeks, chopped and rinsed well
9. 5 cups Beef Broth (enough to cover veggies and sausage in pot, I probably use close to
5 cups)
10. Salt, pepper to taste
11. 1 tsp dried thyme

Directions:
1. Make beef broth: it’s so much better than store bought but you can also skip this
and buy it if you’d like. I make mine by roasting my bones for about 20 minutes in
a 400 degree oven and then covering them with about 3 quarts of water, a tbls of
apple cider vinegar and a pinch of salt. I leave it overnight in my instant pot and
then strain it in the morning when I make the soup.
2. Add oil or ghee to the bottom of your dutch oven and allow it to heat. Chop up the
sausage and allow it to brown and crisp up in the bottom of the pot.
3. Add your chopped veggies and seasonings and allow them to sweat down and
soften a bit.
4. Add garlic and stir to combine.
5. Once you can smell the garlic, add your beans and broth.
6. Allow the soup to come to a simmer and cover for 15 minutes; add chopped kale
and let it cook down and soften.

I like to serve mine topped with some parmesan cheese.