Time for a hearty soup! The best way to eat kale is by drowning it in soup with lots of tasty sausage. This comes together really quickly. Breaking up the beans is key so their starch thickens the broth.
Prep Time5 minsCook Time30 minsTotal Time35 mins
INGREDIENTS
Olive oil Some to brown the meat, some for garnish
1 lb Italian sausage (hot or sweet)
1 Kale bunchOr a little less than a bunch, depending on how much you like kale.
3 Garlic cloves
1 Can cannellini beans
Red chile flakes
1 Box chicken stock(add a can full of water too when you add the stock)
1 Bay leaf(optional)
Parmesan cheese, grated
DIRECTIONS
1Heat a couple tablespoons olive oil in a pot over medium heat.
While it's heating, either:
a. Remove the sausage casings and break it up
b. Just cut the sausage into pieces
2Add the sausage to the hot oil and cook until it's mostly browned - like 5-10 min
3While the sausage is cooking:
Peel and mince 3 garlic cloves
Strip the kale from its stems and chop
Drain the cannellini beans and mash them a little with a fork
4Once the sausage is browned, add the minced garlic and red chile flakes. Stir until fragrant, 30 seconds or so.
5Add the kale. Add some salt and pepper. Cook, stirring the kale until it's coated with oil and wilting a little. ~ 2 min.
6Add the beans, a bean can full of water, and the box of stock. Throw in the bay leaf if you have it.
Bring to a boil, then turn the heat down to a simmer, so it bubbles gently.
Cook, stirring occasionally, until the broth thickens and the kale is soft. At least 10 min, up to 30.
7Serve the soup with grated parmesan and a little olive oil.
Ingredients
Olive oil Some to brown the meat, some for garnish
1 lb Italian sausage (hot or sweet)
1 Kale bunchOr a little less than a bunch, depending on how much you like kale.
3 Garlic cloves
1 Can cannellini beans
Red chile flakes
1 Box chicken stock(add a can full of water too when you add the stock)
1 Bay leaf(optional)
Parmesan cheese, grated
Directions
1Heat a couple tablespoons olive oil in a pot over medium heat.
While it's heating, either:
a. Remove the sausage casings and break it up
b. Just cut the sausage into pieces
2Add the sausage to the hot oil and cook until it's mostly browned - like 5-10 min
3While the sausage is cooking:
Peel and mince 3 garlic cloves
Strip the kale from its stems and chop
Drain the cannellini beans and mash them a little with a fork
4Once the sausage is browned, add the minced garlic and red chile flakes. Stir until fragrant, 30 seconds or so.
5Add the kale. Add some salt and pepper. Cook, stirring the kale until it's coated with oil and wilting a little. ~ 2 min.
6Add the beans, a bean can full of water, and the box of stock. Throw in the bay leaf if you have it.
Bring to a boil, then turn the heat down to a simmer, so it bubbles gently.
Cook, stirring occasionally, until the broth thickens and the kale is soft. At least 10 min, up to 30.
7Serve the soup with grated parmesan and a little olive oil.
Sausage, Cannellini, and Kale Soup
Melanie Taitano