I hope you all had a great Halloween! As I posted last night on Instagram- I got to spend Halloween getting Coco ready in her super cute Gargoyle costume! Pia, not so much. As a middle schooler zombie cheerleader, she is significantly less interested in letting her mom fuss over her to get ready- and trick-or-treating with us was definitely off the table. There is always next year?! Sigh, I am having a hard time letting go!!
Even with only one kiddo to chase after, I still have a Halloween hangover. Figuratively, not literally. And Coco and I got up early this morning to fly down to LA for a meeting and then back all in one day. I knew it was Mercury Retrograde (LOL it’s SO REAL!!!) so I padded hours of extra time into this whole excursion. And here we are on a plane while I write this, with a 90-minute delay already. Everyone please send good vibes for us that we can land without further delays!!
So, when we (hopefully!) get home tonight, about 15 hours after we left this morning all I am going to want in the whole world (besides a hot shower and a bed!) is a hot bowl of soup! And this, which I made yesterday will be waiting for me!
So super easy, this Chicken Sausage, Pumpkin, White Bean and Kale Soup is less cooking, and more assembling in my opinion! There is some light sautéing of the onion, garlic and sausage, but then you mostly can dump everything in the pot and walk away to let it simmer for 20 minutes. That is the perfect amount of time to make a green salad, or cook some pasta or rice to serve with the soup. (my kids have had me add pasta to this soup many times- its better to add the cooked pasta to a bowl and then ladle the hot soup over it. Otherwise the pasta or rice will soak up all the soup and make mush!)
Hope you enjoy this one over the weekend or next week when you might need a fast dinner!
- 2 tablespoons olive oil
- 1 yellow onion, small diced
- 4 cloves garlic, thin sliced
- 13 ounces spicy chicken sausage, sliced into ¼ inch thick rounds.
- 1 cup white wine
- 2 cans drained and rinsed cannellini beans
- 6 cups chicken broth
- 1 cup canned pumpkin puree
- Kosher Salt
- 1 head of curly kale, ribs removed and ripped into pieces.
- Olive oil to garnish
- To make the soup:
- In a large pot over medium-high heat, add the olive oil and onions. Cook the onion for 2-3 minutes until starting to soften and then add the garlic and the sausage, stirring well. Cook that until the sausage looks mostly cooked through and the onions are translucent. Add the white wine and stir well, scraping any browned bits from the bottom of the pan. Add the beans to the pot and stir in.
- Add the chicken broth and then stir in the pumpkin puree. Bring to a simmer and let cook for 20 minutes until well combined and hot.
- Season the soup with kosher salt and add the kale in the last few minutes so that it just cooks through. Serve hot with a drizzle of olive oil.
Print Recipe
What can be substituted for white wine?
a little chicken broth would be great!