Ingredients
-
1/2
-
2
-
1/2
-
1
-
1
-
5
-
1/8
-
1/2
-
1/4
-
48
-
-
-
-
-
Directions
Mediterranean Kale & White Bean Soup With Sausage,Pulled from Fine Cooking Magazine (Feb/Mar. 2008)–my current FAVORITE cooking magazine. I made it last night for the family, and WHOA, is it good! Granted I am blessed with two little boys and a husband who love nearly all food, but they all liked this one A LOT! It isn’t overly brothy–consider adding a couple more cups of broth if you like it more “wet.” It’s garlicky, fairly simple, and very nutritious! The magazine says it’s best served with crusty cheese toasts. I did just that, and served it with (Safeway brand) frozen five-cheese toast. YUM!,I had to make small adjustments according to what I had on hand. used a roll of vegetaria ground sausage that I cooked in the first step and then added back to the pot at the very end with the lemon. I had a large bunch of kale, one large can of beans, baby carrots (cut) and jarred mince garlic. Even with these changes, the soup turned out fantastic. Even DH, who made a face when I told him what was for dinner, enjoyed it.,can I format for printing without all the other stuff on the page>?
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Steps
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1
Done
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Heat 1 Tablespoon of the Oil in a 4 or 5-Quart Heavy Pot or Dutch Oven Over Medium Heat. Add Sausage and Cook, Working to Break Into Bite Sized Pieces, Until Lightly Browned, About Five Minutes. With a Slotted Spoon, Transfer the Sausage to a Plate, Leaving Any Rendered Fat in the Pot. |
|
2
Done
|
Add the Remaining Olive Oil to the Pot, Increase the Heat to Medium-High, and Add the Onion. Cook, Stirring Frequently, Until Fragrant and Beginning to Soften, About 2 Minutes. |
|
3
Done
|
Add the Carrot and Celery and Cook, Stirring Frequently, Until They Begin to Soften and Brown, About 2 Minutes More. Be Sure to Scrape Any Brown Bits from the Bottom of the Pan. |
|
4
Done
|
Stir in the Garlic, Pepper Flakes, Salt & Black Pepper and Cook, Stirring, Until the Garlic Is Fragrant, About 1 Minute More. Add the Chicken Broth and Bring to a Boil Over High Heat. |
|
5
Done
|
When the Broth Reaches a Boil, Reduce the Heat to Medium, Add the Sausage Along With Any Collected Juices, and Half of the Beans. |
|
6
Done
|
Mash the Remaining Cup of Beans With a Fork or Wooden Spoon and Add Them to the Pot, Stirring to Distribute. |
|
7
Done
|
Stir in the Kale, Adjust the Heat as Necessary to Maintain a Gentle Simmer, and Simmer Until the Kale Is Tender, 15 to 20 Minutes. (i Cover the Pot Loosely During This Step to Prevent Too Much Reduction in the Broth.). |
|
8
Done
|
Stir in the Lemon Juice and Zest Just Before Serving. |
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9
Done
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(it's Even Better the Next Day!). |
