Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, for about 10 minutes.
- Add onion, carrots, potato, and bay leaves. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, for about 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with a lid.
- Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes. The soup will thicken as the potatoes release their starch.
- If time allows, cool soup completely and refrigerate it for the following day. Reheat before serving.
- When ready to serve, slice the baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. Watch carefully, as the cheese can burn quickly under the broiler.
- Divide soup among bowls and top with a few slices of the cheesy baguette.
Notes
The soup tastes best the second day. Cooling and reheating allows the flavors to fully develop.