Sausage, Bean, & Kale Soup
Ingredients
| 1 | lb | Italian sausage | |
| 1 | onion diced | ||
| 3-4 | cloves | garlic | minced |
| 1 | bay leaf | ||
| 1-2 | sprigs | fresh thyme | |
| black pepper | |||
| 1/4-1/2 | tsp | red pepper flakes | |
| 1-2 | cans | white beans | |
| 6 | cups | chicken broth/stock | |
| 1 | cup | dry white wine/sherry | |
| parmesean rind or hunk | |||
| 1/2 | lb | pasta | mini penne or mini bowties |
| bunch | kale | deveined and chopped |
Directions
- Brown Italian sausage, then remove from pot.
- In sausage grease, saute onion and garlic. You may need to add a bit of olive oil if there isn’t a lot of grease left.
- After a few minutes, add the bay leaf, thyme, pepper to taste, and red pepper flakes.
- After a few more minutes (onion should be translucent), add beans, chicken broth/stock, wine/sherry, and parmesean.
- Bring to boil and cook until onions are soft all the way through. Ten minutes is probably sufficient, but you can leave it on longer with no issue.
- Toss in pasta.
- Five to seven minutes before pasta is done, add kale.
- Three minutes before pasta is done, add sausage back into soup.
- When pasta is cooked, add any further seasonings—between the broth and the sausage, you probably don’t need extra salt, but I added some more pepper and red pepper flakes—and cook for another minute or two.
- Serve with crusty bread!
Tags: entree