Tuscan Sausage & Kale Soup

We’re not quite into fall weather yet, but heading into “soup season” I wanted to try out some new recipes.  And with the glut of fresh late-summer vegetables we have, it was a no brainer to come up with this savory, but surprisingly light, Tuscan soup.  For those that aren’t kale-lovers, I bet you’ll have a hard time putting your spoon down!

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TUSCAN SAUSAGE & KALE SOUP

Ingredients

  • 1 Lb. Mild Italian Sausage (no casing)
  • 1 Medium White Onion, Diced
  • 4-5 Cloves Garlic, Chopped
  • 2 Tbs. Extra Virgin Olive Oil
  • 2 Large Tomatoes, Peeled & Diced
  • 1 15-ounce Can White Beans, Drained
  • 4 Cups Fresh Kale, Chopped
  • 3/4 Cup Dry White Wine
  • 4 Cups Chicken Stock
  • 4 Cups Water
  • 1 Tbs. Dried Parsley
  • 2 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1/4 Tsp. Red Pepper Flakes
  • 2 Bay Leaves
  • 3-inch Chunk of Parmesan Rind

Instructions

  • In a heavy bottom pot, add 1 Tbs. olive oil and brown sausage until cooked through and crumbly – about 8-10 minutes.  Remove sausage with a slotted spoon and set aside.
  • Add 1 Tbs. olive oil and the diced onion.  Cook 2-3 minutes until translucent and then add garlic.  Cook for 1-2 minutes.
  • Add tomatoes and any juice to onions and garlic.  Season with 1 Tsp. salt and cook for 5 minutes until tomatoes are soft and begin to break down.
  • Add white wine to the pan and use a wooden spoon to scrape up any brown bits on the bottom of the pan.
  • Add chicken stock, water, remaining salt, pepper, parsley, red pepper flakes and bay leaves. Bring to a simmer, about 5 minutes.
  • Stir the kale into the hot liquid and simmer for another 5-7 minutes.  Kale will soften and turn bright green, then darken.
  • Add sausage back into the pot along with the white beans and Parmesan rind.  Reduce head and simmer on low for 30 minutes.
  • Serve immediately with a sprinkle of parmesan and/or croutons.

For about an hour of work, you’ll get a rich broth and amazing flavors from this soup.  Homemade stock and fresh tomatoes are best, but using canned for either still works really well.  For a little kick, add double the red pepper flakes or use hot Italian sausage.  The Parmesan rind is optional, but gives a rich nutty flavor to the broth.  Now that we’re wrapping up summer, this recipe will serve you well through the fall months and on cold winter nights too.  Dig in!

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