White Bean Soup with Sausage and Kale
- Makes4 servings
- Cook Time35 minutes
This simple but satisfying one-pot meal is based on Azorean sopa de funcho, or fennel soup. Fresh Portuguese linguiça sausage lends meatiness as well as bit of spice; if it’s not available, Mexican chorizo works well in its place. We skipped the potatoes used in traditional versions of the soup, and we mash half of the beans to lightly thicken the broth. A few fennel seeds heighten the licorice notes of the fresh fennel.
Tip
Don't throw out the fronds on the fennel bulb. Chop them to use as a garnish.
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