Q1: What is pearl barley, and is there a substitute?

Pearl barley is a wonderfully nutritious whole grain that has had its tough outer bran layer removed, which allows it to cook a bit faster and become more tender. It has a fantastic, satisfyingly chewy texture and a mild, nutty flavor . If you can't find it, the best substitute would be another chewy grain like farro or wheat berries , though they may require a slightly different cooking time.

Q2: Can I make this soup ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q3: Will the barley get mushy in the leftovers?

The barley will continue to absorb some of the broth and soften as the soup sits in the refrigerator, which will make the soup even thicker (and still delicious!). If you strongly prefer your barley to be very chewy and distinct, you could cook it separately and simply add it to each individual bowl as you serve the soup.

Q4: Can I use dry beans instead of canned beans?

Yes, you can. You will need to soak about 1 cup of dry white beans overnight. Drain them and then add them to the pot along with the broth at the beginning. You will likely need to increase the initial simmering time significantly (to about 1 1/2 to 2 hours) to ensure that the dry beans are completely tender before you add the kale.

Q5: Can I make this soup vegetarian?

Of course! To make a delicious vegetarian version, simply omit the Italian sausage and sauté the vegetables in about 2 tablespoons of olive oil. To make it hearty, you can add an extra can of beans and about 8 ounces of chopped cremini mushrooms . Be sure to use a high-quality vegetable broth instead of the chicken broth.

The Best Hearty Sausage and White Bean Soup (with Kale!)

A hearty and rustic one-pot soup featuring Italian sausage, white beans, kale, and pearl barley. The flavor base is created by browning bulk Italian sausage with onion and garlic in a Dutch oven. The soup is then simmered with chicken broth, canned beans, tomatoes, carrots, celery, and fresh herbs until the barley is tender. Fresh chopped kale is stirred in at the end and cooked until wilted, making for a complete and comforting meal.

Author: Evelyn

Ingredients

1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14.5 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) pinto or cannellini beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery rib, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary
6 cups chopped fresh kale

Instructions

In a large Dutch oven, cook and stir the sausage and onion over medium heat for 6-7 minutes, until the meat is no longer pink. Add the sliced garlic and cook for 1 minute longer. Drain off the excess fat.
Stir in the chicken broth, beans, undrained tomatoes, barley, carrot, celery, sage, and rosemary.
Bring the soup to a boil. Reduce the heat, cover, and let it simmer for 45 minutes.
Stir in the chopped kale and return the soup to a boil.
Reduce the heat again, cover, and simmer for an additional 25-30 minutes, or until the vegetables and barley are tender.
Serve warm.

Notes

This is a one-pot meal, which is great for easy cleanup.
The pearl barley is cooked directly in the soup, which helps to thicken the broth and absorb all the flavors.
The fresh kale is added at the end of the cooking process so that it wilts perfectly without becoming overcooked.

Find it online: https://cookupjoy.com/sausage-and-white-bean-soup/