Sausage and Kale Soup By: Etsuko M.
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.
- 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
Heat 1 tablespoon of olive oil in a large pot over medium high heat.
Remove casing from the turkey sausage and cook until browned, breaking it up into bite-size pieces with a wooden spoon, about 7 minutes.
Remove from pan and set aside to drain on paper towels.
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.
Add garlic and sauté for an additional minute.
Add carrots, celery and bay leaf. Sauté until soft, about 4 minutes.
Add chicken stock, scraping up any browned bits on the bottom of the pan.
Return sausage to the pot, bring soup to a boil, then lower the heat to medium low and simmer for 20 minutes.
Add kale and beans and allow to simmer for an additional 10 to 12 minutes, or until kale is tender.
Salt and pepper to taste.
Tip from Suzanne Michel: May be beneficial to use regular chicken stock.
- Servings: 6
Amount per serving:
- Calories: 380
- Fat: 17 g
- Sodium: 1090 mg
- Protein: 27 g
- Calcium: 131 mg
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