Herbes de Provence White Bean and Sausage Soup
When the snow is piling up and nobody is going anywhere, this is the pot we want on the stove. Sausage, creamy white beans and kale simmer in an herby broth that makes the whole house smell like a French country kitchen.
When the snow is piling up and nobody is going anywhere, this is the pot we want on the stove. Sausage, creamy white beans and kale simmer in an herby broth that makes the whole house smell like a French country kitchen.
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Why this pairing works
Herbes de Provence brings thyme, rosemary and a touch of lavender, which are perfect with rich pork sausage. Mashing a few beans makes the broth silky without any cream.
Serves 6 Prep 15 min Cook 40 min
Ingredients
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tsp Herbes de Provence with Lavender
- 6 cups chicken broth
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 4 cups chopped kale, stems removed
- Lavender Salt Grinder, to taste
- Lavender Pepper Grinder, to taste
- Parmesan and crusty bread, for serving
Directions
- Brown the sausage in a large pot over medium-high heat, breaking it up, until no pink remains and it reaches 160°F, about 8 minutes. Add a drizzle of oil if the pot looks dry.
- Add the onion and carrots and cook until soft, 5 to 6 minutes. Stir in the garlic and herbes de Provence for 30 seconds, until fragrant.
- Pour in the broth and beans. Bring to a boil, then simmer 20 minutes.
- Mash about 1 cup of the beans against the side of the pot to thicken the soup. Stir in the kale and simmer 5 minutes more, until tender.
- Season with Lavender Salt and Pepper. Serve with Parmesan and crusty bread.
Serve it with: Lavender Scone Mix (Classic)
Make it your own
- Use chicken sausage, or skip the meat and simmer a Parmesan rind in the broth.
- Bake a batch of Classic Lavender Scones to serve alongside.
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