About the Recipe
This savory soup is filled with delicious veggies, beans and sausage (regular or vegetarian). It's the perfect blend of textures and flavors. It's satisfying as a freshly made soup and for left overs!
Ingredients
1 Italian sausage (or vegan Italian sausage)
Olive oil (if needed)
1 medium onion, sliced
2-5 cloves garlic, minced (as much as you’d like)
1 can of diced tomatoes
4 cups of vegetable or chicken stock
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
6 cups sliced kale (about 2 bunches Lacinato kale, stems removed, leaves sliced into
1/2-inch-wide slices)
1 (15-ounce) can of beans, drained
Kosher salt, to taste
1/2 cup grated Parmesan cheese, for garnish (optional)
1⁄4 tsp of red pepper flakes
Preparation
Step 1
Lightly brown the sausage: Put the sausage in a large (5-qt) thick-bottomed pot and heat on medium or medium-low heat. Break up the large clumps of sausage and gently cook until lightly browned, rendering out the fat from the sausage. If the sausage is relatively lean and doesn't produce much fat when you cook it, add a tablespoon of olive oil to the pot. Note that you are just trying to lightly brown the sausage, not cook it through. Remove sausage with a slotted spoon and set aside. You should have at least one tablespoon of fat or oil left in the pot, if not, add more.
*If vegetarian, slice the sausage, and cook with 2 tbsp of oil, flipping so they brown on either side.
Step 2
Cook the onions and garlic: Add the sliced onions to the pot and cook on medium heat until translucent, about 7 to 8 minutes. Add the minced garlic and cook a minute more. Add the chopped tomatoes, stock, oregano, and pepper:
Step 3
Bring to a simmer on high heat, reduce the heat to low and maintain a simmer for about 15 minutes. Add the chopped kale, beans, and sausage: Cook for another 15 to 20 minutes, until the kale is tender. Add salt to taste. Garnish with grated Parmesan to serve.