Fall back into soup season

We gained an hour of sleep this weekend, but the evenings now feel a lot shorter. With sunset arriving an hour earlier on the clock, dinner suddenly happens in the dark, and that makes it the perfect time for a pot of soup.

This sausage, white bean and kale soup is made for the first week of standard time. It comes together in one pot in about 45 minutes, and the browned sausage, tender beans and a squeeze of lemon make it taste like it simmered all afternoon. Make a big batch tonight, then freeze the leftovers for the colder stretches ahead.

Sausage, White Bean and Kale One-Pot Soup

Ingredients (serves 4-6)

• 1 tbsp olive oil

• 1 lb Italian sausage (mild or spicy), casings removed

• 1 onion, diced

• 2 carrots, diced

• 3 garlic cloves, minced

• 1 tsp dried thyme or Italian seasoning

• 6 cups chicken broth

• 2 cans (15 oz) cannellini beans, drained

• 1 bunch kale, stems removed and leaves chopped

• Parmesan rind (optional, but great)

• Salt, pepper and a squeeze of lemon to finish

Steps

1. Brown the sausage in the oil in a large pot over medium-high heat, breaking it up, about 5-6 minutes.

2. Add the onion and carrot and cook until soft, about 5 minutes. Stir in the garlic and thyme for 30 seconds.

3. Add the broth, beans and Parmesan rind. Simmer for 20-25 minutes.

4. Stir in the kale and cook until tender, about 5 minutes.

5. Finish with lemon, pepper and grated Parmesan. Serve with crusty bread.