Thursday, October 25, 2012
Kale, Canneleni Beans, and Sausage soup
Kale season!!! This is a pretty fast soup, can probably be made and cooked in a half hour. I went a little overkill on the kale because I think it is so tasty, but adjust according to your preferences. Kale will wilt, but not as much as spinach. You can also use less broth and serve it as almost a sauce over pasta too.
I like Italian sausage because it has all the seasonings in it. I add extra black pepper and garlic, but that is just my preference.
Kale, Cannellini Beans, and Sausage soup
makes 3-4 servings
1/2 cup onions, diced
1 tsp garlic powder
salt & pepper
5 -8 kale leaves
6 cups chicken broth, I do a big can and do 1/2 that can filled with water
1 celery stalk
2 hot Italian sausage, out of casings
Hold kale leaf by the stem, the leaf part pointing down to the cutting board. Use knife and slide it along the stem, separating the leaf off the stem. Cut kale to bite sized pieces. The stems are edible, but tougher and need extra time to cook.
Saute onions, garlic powder, kale stems, carrots, and celery. Once starting to get soft add in sausage, kale, and broth. Let cook at a rolling boil until sausage is cooked through and kale is tender.
Serve over pasta if you'd like.