Sausage and Kale Soup
75
- Prep Time15 mins
- Total Time45 mins
- Makes6 servings
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.
Nutrition (per serving)
Calories 266, Protein 16g, Carbohydrates 28g, Fat 11g, Fibre 6g, Sodium 947mg.