Pescatarian Classic Sausage Kale Soup
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Learn more āIngredients
6 servings
- 1 lb italian sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- Ā½ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 parmesan rind (optional)
Can be omittedparmesan rind
- 1 bunch (about 8 oz) curly or lacinato kale, stems removed, leaves roughly chopped
- salt and pepper, to taste
For serving
- grated parmesan cheese, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough 1-inch pieces with a wooden spoon, for 6ā8 minutes, until browned and cooked through with no pink remaining. Transfer the sausage to a plate, leaving the rendered fat in the pot.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, for 4ā5 minutes, until softened and translucent. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant, watching closely so the garlic does not brown.
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