Yesterday I went live on Instagram with my friend Darcy Vandenberg and we made warming fall soups (you can watch here). I seem to have an affinity for bean soups with sausage so I was drawn to this one that I adapted from Food 52. I used a combination of mild and spicy Italian sausage but you could make it as spicy as you like! The kale was my addition and I think adds color and more flavor to this already flavorful dish! I served it with a salad and my Cheesy Monkey Bread. The recipe for the Monkey Bread is below so keep scrolling.

Recipe

I made 2 batches of this soup because I wanted to have a finished pot of soup to show on Instagram…needless to say, we’ll be having soup again tonight and I’ve already shared some with my daughter. I do love leftovers so I have no problem eating it several times and the flavor only gets better.

Several years ago, I bought a set of copper cookware and I love how evenly things cook in it. It’s kind of a bear to keep polished, but I leave the stockpot on the stove and it looks so pretty. I made one batch of soup in the copper stockpot and the other in my Le Creuset dutch oven. Both are excellent pots that will last forever!

Recipe

This dinner comes together really quickly if you cook your beans ahead and freezes beautifully if you want to make extra…

Let me know if you make it! Have a great week!