This one-pot kale, butter bean and smoked sausage soup is a family favorite and perfect for a gloomy winter evening.

Precision isn’t crucial in this style of cooking. Adjustments such as substituting the smoked sausage for shredded chicken or using red chili instead of green Jalapeño is entirely up to you. I do advise, however, to use homemade stock instead of store-bought. And for a sweeter flavor, include shallots in favor of onions. Remember, this is simple, humble food. Don’t be overly concerned with the details and use whatever you have on hand.

1. Cook everything in one pot to build flavor. Pan-fry the sausage first, followed by the shallot. Those ‘little brown bits’ at the bottom of the pan (otherwise known as fond ) form the perfect flavor foundation for a nuanced and delicious soup.
2. Don’t salt the soup all at once. Gradually adding salt during cooking process not only helps to control the level of seasoning, but also allows the salt to penetrate and enhance the flavors of the ingredients more effectively, contributing to a well-balanced and nuanced flavor.
3. Add acid and fresh herbs at the end. In the final moments of crafting your soup, an addition of acid (such a vinegar or lemon) and a handful of fresh herbs adds a lively brightness to the dish. Remember if your soup is missing something, try adding a little acid.