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!
TUSCAN SAUSAGE & KALE SOUP
- 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
- 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!