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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kale and White Bean Soup with Spicy Sausage Recipe

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This recipe for Kale and White Bean Soup with Spicy Sausage is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Olive Oil
1 c. onion, diced
1 c. red pepper, diced
1 c. celery, diced
˝ c. carrots, diced
8-12 oz. andouille sausage or other smoked sausage, thinly sliced
2 cloves garlic, minced
1 bunch baby kale, chopped
6 c. Chicken Broth (I use Progresso's Tuscan Chicken broth)
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz. white beans - Cannelinni or Great Northern), drained and rinsed
Salt/pepper
Dash of Tabasco, optional
Directions:
Directions:
In a large skillet, heat olive oil over medium heat. Add onions, bell pepper, celery, carrots, and sausage. Salté, stirring, until onion is just tender. Reduce heat to medium-low. Add kale and garlic, cover and continue cooking for 2 minutes. Add remaining ingredients. Cover and cook for 15-20 minutes until vegetables are tender. Salt and pepper to taste.

Alternatives:
- Omit beans and tomatoes and substitute 1 cubed, cooked sweet potato. Replace spicy sausage with Aidell's Pineapple and Bacon Chicken Sausage or Fresh Market's Chicken and Kale sausage.

 

 

 

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