Spade & Spoon is a local meal delivery service that works with Colorado farmers, ranchers, and bakers to bring healthy, local food to the community. To learn more about this business and the local mom who founded it, check out the article Field to Fork: Bringing Local to Your Doorstep.

Courtesy of Spade & Spoon, here is a delicious and exclusive recipe! This is a great healthy dinner option for the entire family.

TUSCAN WHITE BEAN & KALE SOUP WITH SAUSAGE
Sweet Italian sausage, cannellini beans, and Tuscan kale are simmered in a rich tomato broth, brightened with a swirl of rosemary & lemon-infused olive oil. Great with a hunk of crusty bread for dipping.

35 Minutes Active, 45 Minute Simmer, Overnight Soak,
Serves 4,
Gluten-Free, Dairy-Free

FOR THE SOUP
1/3 lb cannellini beans
4 tbsp olive oil
1 lb Italian sausage, casings removed
1 onion, diced
1/2 lb carrots, peeled & diced
2 celery stalks, diced
4 garlic cloves, minced
1/4 tsp red pepper flakes, optional
1/4 cup white wine, optional
1 15 oz can diced tomato
4 cups chicken broth
salt & pepper to taste
1 bunch kale, stems removed, leaves chopped
1/2 cup Italian parsley leaves, chopped
Grated pecorino or parmesan cheese, optional
Crusty bread, optional

FOR THE ROSEMARY & LEMON OIL:
1/3 cup olive oil
Zest of 1 lemon, removed in large strips with a vegetable peeler
3 garlic cloves, minced
2 tbsp rosemary, chopped

Put the cannellini beans in a bowl, cover with water, and let soak overnight. When ready to cook, drain and place into a saucepan, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat to a simmer and cook until the beans are tender, about 45 minutes. Drain, reserving 2 cups of cooking liquid, and set the beans and liquid aside – if you don’t have 2 cups left from simmering the beans, make up the difference with water.

While the beans are cooking, begin making the soup. In a large, heavy bottom pot or Dutch oven, heat oil over medium heat. Add the sausage and brown, breaking up into small pieces with a spatula, for about 5 minutes, then add the carrots and celery and sauté for another 5 minutes. Add the garlic and optional red pepper flakes and cook for another minute.

Deglaze the pot with the optional white wine, then add the tomatoes, chicken broth, and reserved bean cooking liquid, and bring to a simmer. Taste for seasoning and add salt and pepper as necessary. Partially cover the pot and simmer for 20 minutes, until the vegetables are tender.

As the soup simmers, make the rosemary & lemon oil. Combine all ingredients in a small saucepan set over medium-low heat and cook just until bubbles begin to form. Remove from heat and set aside. When cool, strain the oil into a small bowl and discard the solids.

Stir in the cooked beans and the kale and continue to simmer for another 5 minutes to wilt the kale, then stir in the parsley. Ladle the soup into bowls and swirl in a small spoonful of the rosemary & lemon oil and optional grated cheese. Serve at once, with crusty bread on the side if desired.