via A Hint of Honey
[replacing with a better recipe.]
Kale and I have a tortured relationship. I want to love it--it's so wholesome and green!--but I kind of think it's gross. But perhaps I'm being too picky and I just haven't learned to see it for who it truly is. This soup was a step in the right direction, but I still had to blend it all with my stick blender to avoid that soggy green thing. Overall, though, tasty. M liked it better than lentil soup, which has been a favorite.
INGREDIENTS
2 Tbsp. extra virgin olive oil
1 yellow onion, finely chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 lb. sweet or spicy Italian pork sausage
1 bay leaf
1 tsp. fresh thyme, chopped
2 Tbsp. fresh basil, chopped
2 15-oz. cans white beans (also called Cannellini or Great Northern)
3 cups pureed fresh tomatoes or 1 28-oz. can crushed tomatoes
4 cups low-sodium chicken broth (add more for a thinner broth)
8 oz. fresh or frozen kale, chopped (if frozen- thaw and squeeze the excess liquid out)
fresh parsley, chopped for garnish (optional)
freshly grated Parmesan, for serving
1 yellow onion, finely chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 lb. sweet or spicy Italian pork sausage
1 bay leaf
1 tsp. fresh thyme, chopped
2 Tbsp. fresh basil, chopped
2 15-oz. cans white beans (also called Cannellini or Great Northern)
3 cups pureed fresh tomatoes or 1 28-oz. can crushed tomatoes
4 cups low-sodium chicken broth (add more for a thinner broth)
8 oz. fresh or frozen kale, chopped (if frozen- thaw and squeeze the excess liquid out)
fresh parsley, chopped for garnish (optional)
freshly grated Parmesan, for serving
DIRECTIONS
1. Heat olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and saute until the onion is softened, about 10 minutes. Add the garlic and Italian sausage and cook, breaking the sausage up with a fork or back of a spoon, until the sausage is browned and cooked through. Add the bay leaf, thyme, basil, white beans, tomatoes, and chicken broth and bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until the vegetables are softened. Stir in the kale and simmer for another couple minutes, until wilted. Garnish with parsley and serve with freshly grated Parmesan.
Serves 6-8.