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Minestrone with Kale and Turkey Sausage Recipe

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This recipe for Minestrone with Kale and Turkey Sausage is from The Youngman Family Cookbook Project, 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 cups torn sourdough bread, crusts removed
2 T extra-virgin olive oil
Kosher salt and freshly ground pepper
2 links mild Italian turkey sausage (about 6 oz) casings removed
1 small onion, diced
2 carrots, diced
2 cloves garlic, mince
1/2 small bunch curly kale, chopped (about 8 cups)
1 14.5 oz can petite diced tomatoes
1 15.5 oz can chickpeas, drained and rinsed
3/4 cup ditalini pasta (about 4 oz)
4 cups low[sodium chicken broth
Directions:
Directions:
Preheat the oven to 400º. Toss the bread on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4-6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes., Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, chicken broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
Ladle the soup into bowls. Top with the croutons and season with pepper.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
Adding kale to soups and stews provides all the vitamins A, K, and C you need in one day.

 

 

 

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