Sausage and Kale Soup
Author: 
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This soup as written contains dairy and beans- however both can be either left out or subbed. For lactose free- salt the soup at the end and drizzle individual portions with good olive oil. For bean-free- sub chopped cauliflower or carrots for the white beans.
Ingredients
  • 2 Large Bunches Tuscan Kale, ribs/stems removed and roughly chopped
  • 1lb Hot Italian Sausage
  • 1 Tsp (or more) Red Pepper Flakes
  • 2 Cans Cannellini Beans.
  • 4 Cloves of Garlic, chopped
  • 2 large or 4 small tomatoes, diced
  • ½ cup grated pecorino romano, + more for topping
  • 3 Cups of Chicken Stock. More if you want it brothier.
  • Olive Oil
Instructions
  1. Heat a large pot with a small amount (couple of teaspoons) of olive oil. Add the garlic, cook for one minute.
  2. Add the sausage, and brown it well. Do not stir too much.
  3. When the sausage is really nice and brown, add the kale. Stir and fold in the sausage, wilting the greens.
  4. Add the stock, and beans, and cheese. If subbing beans for veggies, add them now. Bring to a gentle bubble. Simmer for 10 minutes, or until veggies are done. (Bean users will find that 10 minutes is plenty).
  5. Add the tomatoes a minute or two before serving (so they hold and retain their shape).
  6. Taste for salt and pepper.
  7. Ladle into bowls and garnish with pecorino romano cheese.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=305