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Kale and White Bean Soup Recipe

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This recipe for Kale and White Bean Soup, by , is from Nazareth Home , 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!

Contributor:  
Contributor:  

Category:
Category:

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)

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.

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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