Kale and White Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp olive oil
12 oz sweet Italian turkey sausage, casings removed
1 med onion, finely chopped
2 cloves garlic, finely chopped
3 cups homemade chicken stock
2 cans (14 oz) diced tomatoes
2 cans (15 oz) white beans, drained and rinsed
kosher salt and freshly ground black pepper
1 bunch kale, tough stems removed, leaves chopped in ˝ inch pieces
freshly grated Parmesan cheese
Crusty bread for serving (optional)
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Directions: |
Directions:Heat the oil in a large soup pot over medium-high heat. Once it's hot, add the sausage and cook until browned, stirring and breaking up the meat as best you can with the back of a spoon, 3 to 4 minutes. Add the onion and sauté until tender, about 3 minutes. Stir in the garlic and sauté until the aromas really start to come out, just 1 to 2 minutes more. Pour in the stock, tomatoes with the juices, and beans and season it all with a big pinch of salt and pepper. Bring the soup to a simmer, then stir in the kale by big handfuls. Simmer over medium heat for 30 minutes, stirring on occasion. Serve each bowl topped with Parmesan along with some crusty bread. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Kale can be bitter so if you prefer a milder flavor, opt for smaller leaves. Either way, look for firm, deeply colored leaves with hardy stems.
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