Witbier Kale Soup

I love to make soup with kale.  This soup is delish and jam packed with veggies.  It has to be one of my favorite kale soups yet!

Witbier Kale Soup (yields 6-8 servings)
2 tbsp. olive oil
2 tbsp. butter
1 lg. onion, finely chopped
2 med. carrots, shredded
4 cloves garlic, grated
8 oz. witbier (or any other that you'd prefer)
 
2 bay leaves1 tbsp. paprika
dash of cayenne pepper
salt & pepper

6 c. chicken stock

2 med. potatoes, peeled and diced1 lg. tomato, diced1 bunch of kale, leaves ripped from stems and finely chopped
1 can cannellini beans, rinsed & drained
1 tbsp. olive oil
3 mild Italian sausages, sliced

Heat oil in a stockpot over medium heat.  Add onions, carrots and garlic.  Add butter.  Cook till onions become translucent. 

Turn heat up to medium-high.  Add beer and let reduce; about 10-15 minutes.  I used a Hitachino Nest clone and only used 8 oz of beer, but I feel that you could easily use an entire bottle (12 oz). 

Add bay leaves, paprika, and cayenne pepper.  Mix well.  Add stock.  Add potatoes, tomato, kale and beans.  Continue to heat till mixture comes to a boil, then turn the heat down to a simmer and cook for 30 minutes or until potatoes are tender.

Meanwhile, heat 1 tbsp of olive oil in a large skillet over medium-high heat.  Cook sausages until brown and no longer pink.  Drain excess fat.

Remove 2 cups of soup and transfer to a blender or food processor.  Pulse till mixture is smooth.  Mix in to the remaining soup along with the cooked sausages.

You could serve the soup now, or if it may be a little bit before dinner is served, transfer soup to a crockpot and keep it on low till it is time to eat.

Enjoy.