1.28.2017

SAUSAGE & KALE SOUP WITH WHITE BEANS


This rustic soup featuring the flavors of sweet italian sausage, creamy white beans, hearty kale, savory onion, garlic and spicy red pepper is so delicious and complex it's hard to believe that it can be on the dinner table in less than 30 minutes.


Toast up some crusty bread and add a generous helping of parmesan cheese for a delicious easy meal. Make a big batch and eat it for a few days. The flavors only get better the 2nd day (and 3rd, and 4th).

Gather your ingredients

1 pound sweet Italian sausage (ground or in casing, cut in rounds), 1 sliced onion, 3 cloves chopped garlic, 1/4 teaspoon crushed red pepper flakes, 1 bunch kale (12 ounces or about 3 cups chopped) stalks removed and torn into bite size pieces, 1 (15 ounce) can butter beans (lima beans or the smaller cannellini beans can be used), 1 box (4 cups) organic unsalted chicken stock (or bone broth), salt and pepper to taste


In a large stockpot over medium high heat brown Italian sausage. 

Once browned, add onions and saute until beginning to soften. 

Add red pepper flakes, garlic and kale.


Add chicken stock and bring to a boil.


Add white beans and simmer for at least 5 minutes.

Top with parmesan cheese, season with salt and pepper to taste and serve.


Enjoy!



Sausage and Kale Soup
recipe by Tristin Rieken of ONEarmedMAMA.com

Ingredients
  • 1 pound ground sweet Italian sausage 
  • 1 large onion, sliced
  • 3 garlic cloves, chopped 
  • 1/4 teaspoon crushed red pepper flakes 
  • 1 bunch kale (12 ounces or about 3 cups chopped) stalks removed and torn into bite size pieces
  • 1 (15 ounce) can white beans
  • 1 box (4 cups) organic unsalted chicken stock
  • salt and pepper to taste
Instructions
  • In a large stockpot over medium high heat brown Italian sausage. 
  • Add onions. Once soft add red pepper flakes, garlic and kale. 
  • When kale is beginning to wilt add chicken stock and bring to a boil.
  • Add white beans and simmer until heated through. 
  • Add salt and pepper to taste, ladle into bowls and serve topped with parmesan cheese.
Yield: 6 servings


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