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Receta Mediterranean kale and white bean soup with sausage
by Paula Nicholson

Mediterranean kale and white bean soup with sausage

This is a delish soup. I love it and make about twice a month. It's very hearty and filling and is broth based and pretty low in fat. Plus, kale is amazing for you. Everytime I have company I make this and everyone loves it. The recipe looks like it's intense, but it's NOT. There is just a lot of prep to do with cutting up vegs. If you have all your prep work done before you begin, it will be a much faster process. I always add more stock and more kale to my recipe. It also freezes very well.

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 1/2 lb sweet italian sausage (3 links, taken out of casing)
  • 2 tbsp olive oil (divided)
  • 1/2 small yellow onion, cut into small dice
  • 1-2 carrots cut into small dice
  • 1-2 ribs celery cut into small dice
  • 5 large cloves of garlic, minced (2 Tbsp)
  • 1/8 tsp crushed red pepper flakes
  • kosher salt and freshly ground black pepper
  • 6 cups chix broth/stock (I use the tub one where you add water and make my own, I also typically put approx 12 c in my soup)
  • 2 cans of cannellini or great northern beans (drained and rinsed)
  • 1 lb kale (about 2 smaller bunches or 1 large bunch) rinsed, stems removed, leaves torn into bit size pieces (8 c. firmly packed)
  • 1 tbs fresh lemon juice
  • 1/2 tsp finely grated lemon zest (optional but gives a great undertone of flavor in this soup)

Direcciones

  1. remove sausage from its casing and tear it by hand into bite sized pieces
  2. heat 1 tbs of olive oil in a 4-5 qt heavy pot/dutch oven over medium heat
  3. add the sausage and cook, stirring occassionally, until lightly browned, about 5 minutes.
  4. with a slotted spoon, trnsfer the sausage to a plate, leaving any rendered fat in the pot.
  5. add the remaining 1 tbs olive oil to the pot, increase heat from medium to high and add the onion. cook until fragrant or about 2 minutes
  6. add the carrot and celery and cook until they brown and soften, about 2 minute
  7. scrape any brown bits from the bottom of the pan
  8. stir in garlic, pepper flakes, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring until garlic is fragrant, about 1 minute.
  9. add the chicken broth and bring to a boil over high heat
  10. when the broth reaches a boil, reduce heat to medium, add the sausage, along with any collected juices and half the beans.
  11. mash the remaining beans with a fork and then add to the pot, stirring to distribue.
  12. stir in the kale, adjust heat as necessary until kale is tender, about 15-20 minutes