Summary: <br> This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott <br> Samuel adds some pizzazz to the ground pork by adding traditional Andouille <br> flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for <br> kale in case it is not available. Chef Samuel developed this recipe for a high <br> school foodservice audience. Recipe at: <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <a href="http://www.ciaprochef.com/northarvest/recipe5/">http://www.ciaprochef.com/northarvest/recipe25/</a> <br> <br> <br> <br> <br> <br> <br> <a href="http://cia.podbean.com/mf/web/prpf3d/NortHarvest2013_BeanSoup_854x480.mov">Download Podcast Video</a><br>
