After a little indulging over Thanksgiving holiday, I wanted a simple, healthy and satisfying soup to eat. I saw some kale at my grocery store and knew it would be the star of my dish. The words "beans and greens" came to mind and I decided to a make a soup. I rounded out the soup with some sausage to satisfy my husband. The soup came together in less than 30 minutes and I ate two bowls. Okay, so I indulged with the soup too... but I felt less guilty this time with all the kale and beans.
Ingredients:
1lb of lean Italian Sausage (crumbled)
3 large handfuls of fresh kale coarsely chopped
2 (15oz) cans of cannellini beans
8-10 cups of chicken stock (or bullion/water equivalent)
2-3 cloves of garlic
1 medium onion chopped
red pepper flakes to taste
1/2 tsp of dried basil
1/2 tsp of dried oregano
1/8 tsp of grated fresh nutmeg
seasoning salt and pepper to taste
Directions:
Remove the casing if the sausage is in links and crumble it. Brown it in a large soup pot. My sausage was very lean and very little oil came out of it. If you have a lot of oil drain it all except for 1 Tbs worth. I actually had to add a little canola oil to cook my onions.
Next add your onions and garlic. Saute for a few minutes stirring well.
Then add your seasoning, herbs and stir well.
Add your liquid and deglaze the bottom of the pan. You can add fresh chicken stock, can, carton, water and bullion or any combination of the above. I used 1 carton that had 4 cups of stock and then used water and bullion powder for the rest. Bring soup to a boil.
Next add your coarsely chopped kale and 2 cans of drained beans. Allow the soup to boil or simmer until the kale is at the right texture of your. I don't like it overly wilted. Taste for seasoning.
Serve with some grated parmesan cheese on top and bread. Enjoy.
Serves 6
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
Ingredients:
1lb of lean Italian Sausage (crumbled)
3 large handfuls of fresh kale coarsely chopped
2 (15oz) cans of cannellini beans
8-10 cups of chicken stock (or bullion/water equivalent)
2-3 cloves of garlic
1 medium onion chopped
red pepper flakes to taste
1/2 tsp of dried basil
1/2 tsp of dried oregano
1/8 tsp of grated fresh nutmeg
seasoning salt and pepper to taste
Directions:
Next add your onions and garlic. Saute for a few minutes stirring well.
Then add your seasoning, herbs and stir well.
Add your liquid and deglaze the bottom of the pan. You can add fresh chicken stock, can, carton, water and bullion or any combination of the above. I used 1 carton that had 4 cups of stock and then used water and bullion powder for the rest. Bring soup to a boil.
Next add your coarsely chopped kale and 2 cans of drained beans. Allow the soup to boil or simmer until the kale is at the right texture of your. I don't like it overly wilted. Taste for seasoning.
Serves 6
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
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