Ingredients

• Mire poix- (always 50% onion, 25% carrot & 25% celery by volume)

• 2 large yellow onions, quartered

• 4 medium carrots, peel and slide 1/4inch rounds

• 4 celery, clean and 1/4inch dice

• 4 garlic cloves -smash with back of knife blade

• 1 lb of fresh or quality herb (thyme, sage & garlic) chicken sausage, slice into 1/4 inch rounds

• 1 large bunch of kale (approx 8leaves) wash & 1/4inch chiffonade.  (Stack leave on top of one another, roll and slice into 1/4 inch ribbons.)

• 2 bay leaves

• 5 sprigs of fresh thyme

• 2 sprigs of sage

• 1/2 Cup of dry white wine, Pinot Grigio or Sauvignon Blanc  

• 1.5 pounds of dry white beans (soak over night, rinse).  Substitute canned or frozen if you wish.

• 48 oz organic Chicken stock

• 2 Tablespoon olive oil

• 1 Thai chili bird pepper (can substitute 1 tsp of red pepper flakes)

• Kosher salt

• Fresh cracked black pepper 

DIRECTIONS

In a large, heavy bottom stock pot sear both sides of sausage over medium heat until lightly caramelized in 1 tablespoon olive oil remove with slotted spoon to bowl. 

Sauté mire poix & garlic to deglaze all the flavor from the sausage, you may add another tablespoon of olive oil if sausage was lean and did not yield any oil. 

Continue to cook over medium until light brown. DO NOT salt. We want to caramelize otherwise onions will sweat and become translucent.  

Add white wine to mire poix and deglaze using a wooden spoon to remove all the deliciousness from the bottom of pan. 

Add white beans, kale, sage, thyme, Thai pepper & bay leaves to pot and add chicken stock to just cover ingredients. 

Stir to combine, bring up to boil then reduce, cover and simmer for 40mins. 

Do not over cook beans, they should be al dente as they will continue to soften as the soup cools. 

Add salt & pepper to awaken the nuances of ingredients and bring them together. 

Salt brings out & accentuates the flavor of ingredients, it should not taste salty.