MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE

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Mediterranean Kale & White Bean Soup With Sausage image

Pulled from Fine Cooking Magazine (Feb/Mar. 2008)--my current FAVORITE cooking magazine. I made it last night for the family, and WHOA, is it good! Granted I am blessed with two little boys and a husband who love nearly all food, but they all liked this one A LOT! It isn't overly brothy--consider adding a couple more cups of broth if you like it more "wet." It's garlicky, fairly simple, and very nutritious! The magazine says it's best served with crusty cheese toasts. I did just that, and served it with (Safeway brand) frozen five-cheese toast. YUM!

Provided by Battle in Seattle

Categories     Clear Soup

Time 55m

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 14

1/2 lb mild Italian sausage, ground
2 tablespoons olive oil
1/2 medium yellow onion, cut into small dice (about 2/3 to 3/4 c.)
1 medium carrot, cut into small dice
1 celery rib, cut into small dice
5 large garlic cloves, minced (about 2 tbls. Don't try to fake it with the jarred stuff!)
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
48 ounces organic low sodium chicken broth (6 c.)
2 cups cannellini beans (takes 1 1/2 of the standard size cans)
1 lb kale, rinsed, stems removed, leaves torn into bite-sized pieces (8 c. firmly packed)
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest

Steps:

  • Heat 1 tablespoon of the oil in a 4 or 5-quart heavy pot or Dutch oven over medium heat. Add sausage and cook, working to break into bite sized pieces, until lightly browned, about five minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
  • Add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
  • Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
  • Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
  • When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and HALF of the beans.
  • Mash the remaining cup of beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
  • Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
  • Stir in the lemon juice and zest just before serving.
  • (It's even better the next day!).

Rizu Baloch
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This soup was a delicious and healthy way to warm up on a cold day. I will definitely be making this again.


Kamran Ramana
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Meh.


Kirk Arocho
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The soup was easy to make and it tasted great. I would definitely recommend this recipe.


Andrea Thompson
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This soup was amazing! The flavors were so rich and complex. I will definitely be making this again and again.


gavf nigeria
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Not bad!


Md Raihan Uddin
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The soup was flavorful and hearty. I loved the addition of the sausage. I will definitely be making this again.


Marlyn Susana
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This soup was a great way to use up some leftover kale and white beans. It was really easy to make and it tasted great. I will definitely be making this again.


Muhammad faiq Baloch
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Meh.


naenae_bby_baddie4
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The soup was delicious! I used chicken sausage instead of pork and it turned out great. I also added a bit of kale to the soup.


Mirs King
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This soup was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.