Sausage and Kale Soup
I work for a foundation which is committed to providing financial support to research for a cure, creating awareness, and helping cystic fibrosis patients in the here and now. This is one of my husband's favorite recipes. I end up adding other veggies sometimes depending on what I have in the fridge as well.
by Etsuko M.
Nutrition information
Servings: 6
Amount per serving
- 380
Calories - 1090 mg
Sodium - 27g
Protein - 131mg
Calcium
Ingredients
- 1 lb turkey sausage
- 2 Tbsp olive oil
- 1 bunch of organic kale, washed and roughly chopped, removing woody stems
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 bay leaf
- 1 1/2 qt organic chicken stock
- 1 can(s) cannellini beans, rinsed and drained
- Add All Ingredients
Recipe tips and notes
Tip from Suzanne Michel: May be beneficial to use regular chicken stock.
Instructions
Step 1
Heat 1 tablespoon of olive oil in a large pot over medium high heat.
Step 2
Remove casing from the turkey sausage and cook until browned, breaking it up into bite-size pieces with a wooden spoon, about 7 minutes.
Step 3
Remove from pan and set aside to drain on paper towels.
Step 4
Add additional 1 tablespoon of olive oil to pan and add the onion, a pinch of salt & coarsely ground black pepper. Sauté until soft, about 4 minutes.
Step 5
Add garlic and sauté for an additional minute.
Step 6
Add carrots, celery and bay leaf. Sauté until soft, about 4 minutes.
Step 7
Add chicken stock, scraping up any browned bits on the bottom of the pan.
Step 8
Return sausage to the pot, bring soup to a boil, then lower the heat to medium low and simmer for 20 minutes.
Step 9
Add kale and beans and allow to simmer for an additional 10 to 12 minutes, or until kale is tender.
Step 10
Salt and pepper to taste.
