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Add a photoI prefer to use a spicy italian sausage for this soup but other sausages can certainly be used as you prefer.
This soup can be further enriched at the end by adding some milk or cream but it isn't necessary. Reheats really well for next day servings. Serve up with a crusty loaf of bread and its a hearty meal all on its own. Don't leave out the lemon zest as it really brightens this and complements the kale.
Ingredientes
- 1 lb. ground italian sausage
- 1 sm. onion, fine chopped
- 3 cloves garlic, minced
- 1T. olive oil
- 2- 32 oz boxes chicken broth
- 2 red potatoes, diced
- 1 fennel bulb, small chop, chop some of the fronds too
- 3 carrots, small chop
- 3 c. kale, stemmed & chopped
- 15 oz can white beans, rinsed, drained
- 1/2 c. basil, chopped
- 1/2 c. flat leaf parsley, chopped
- 2 tomatoes (Roma used here), small chop
- 1 t. fennel seeds
- zest of 1 lemon
- 1 t. salt
- 1/2 t. black pepper
Direcciones
- In a large soup pot saute the onion and garlic in the olive oil until translucent
- Add sausage and brown, breaking into smallish pieces
- Add chicken broth, fennel bulb, carrots and potatoes, reduce heat to med, cover loosely and let cook 15 minutes or until potatoes soften
- Add beans, kale, tomato, parsley, basil, fennel seeds and lemon zest
- Salt and pepper to taste
- Simmer at least 30 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 8 servings | |
| Calories 347 | |
| Calories from Fat 171 | 49% |
| Total Fat 18.98g | 24% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 840mg | 35% |
| Potassium 1046mg | 30% |
| Total Carbs 29.61g | 8% |
| Dietary Fiber 6.3g | 21% |
| Sugars 2.76g | 2% |
| Protein 15.7g | 25% |
