Italian Sausage Kale Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My mom dehydrates the last pick of tomatoes from her garden each fallâperfect for quick soups like this one. If I don't have time to prepare dry beans, canned beans work just as good. âLori Terry, Chicago Ingredients:
1-1/2 pounds italian turkey sausage links, casings removed |
1 medium onion, chopped |
8 cups chopped fresh kale |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes, optional |
1/2 cup white wine or chicken stock |
1 carton (26 ounces) chicken stock |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) no-salt-added diced tomatoes |
1/2 cup sun-dried tomatoes (not packed in oil), chopped |
1/4 teaspoon pepper |
Directions:
1. Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Drain, reserving 1/4 cup drippings; set sausage aside. Saute kale in reserved drippings until wilted. Add garlic and, if desired, pepper flakes; cook for 1 minute. Add wine; cook 2 minutes longer.
2. Stir in the stock, beans, diced tomatoes, dried tomatoes, pepper and sausage mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until kale is tender. Yield: 8 servings (2 quarts).
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