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Mediterranean Kale & White Bean Soup With

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Ingredients

Adjust Servings:
1/2 lb mild italian sausage, ground
2 tablespoons olive oil
1/2 medium yellow onion, cut into small dice about 2/3 to 3/4 c.
1 medium carrot, cut into small dice
1 celery rib, cut into small dice
5 large garlic cloves, minced about 2 tbls. don't try to fake it with the jarred stuff!
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
48 ounces organic low sodium chicken broth 6 c.

Nutritional information

330.1
Calories
155 g
Calories From Fat
17.3 g
Total Fat
4.9 g
Saturated Fat
21.6 mg
Cholesterol
968.6 mg
Sodium
27.6 g
Carbs
6.7 g
Dietary Fiber
3.3 g
Sugars
19.2 g
Protein
347 g
Serving Size

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Mediterranean Kale & White Bean Soup With

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    Cuisine:

    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.

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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.

    9
    Done

    It's Even Better the Next Day!.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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