Sausage and kale soup

29

PREP TIME

15 min

TOTAL TIME

45 min

Serves

6

Sausage and kale soup

Photo, Roberto Caruso.


Ingredients

  • 4 tsp olive oil , divided
  • 3 mild Italian sausages , casings removed
  • 1 onion , finely chopped
  • 1 carrot , thinly sliced
  • 1 celery stalk , thinly sliced
  • 1/4 tsp salt
  • 900 mL low-sodium chicken broth
  • 4 cups water
  • 270 mL canned white kidney beans , drained and rinsed (half can)
  • 3/4 cup ditalini or other very small pasta
  • 1 bunch kale , ribs removed and chopped (about 8 cups)
  • 2 tbsp tomato paste

Instructions

  • HEAT 2 tsp oil in a large pot over medium. Crumble sausage into pan. Using a wooden spoon, break up sausage into small pieces. Cook until no pink remains, 5 to 6 min. Transfer to a bowl.
  • ADD remaining 2 tsp oil to same pot, then add onion, carrot, celery and salt. Cook, stirring often, until onion is soft, 6 to 7 min. Stir in sausage, chicken broth, water and beans. Boil, then reduce heat to medium-low and simmer, covered, 5 min.
  • STIR in pasta, kale and tomato paste. Increase heat to medium-high and continue cooking until pasta is tender, about 10 mins.

 

How to de-stem leafy greens

Nutrition (per serving)

  • Calories
  • 266,
  • Protein
  • 16 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 11 g,
  • Fibre
  • 6 g,
  • Sodium
  • 947 mg.
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