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Author Notes: The perfect cold-weather meal, simple ingredients that shine with a little bit of simmering. This soup is done in under an hour!
More pictures and tips at http://funnyloveblog.com... —Lindsay Howerton-Hastings
pounds bulk Italian sausage, local or small-batch if you can find it
bunch kale, sliced, about 4 cups total when cut up
cloves garlic, minced
ounces canned whole tomatoes in their juices
cups chicken, plus a bit more if needed
ounces canned white beans, don't drain
salt, as needed
for serving: bread, crushed red pepper, fresh parsley, grated parmesan
- In a large soup pot, add the sausage over medium-high heat. Cook the sausage for about 10 minutes, breaking it up with a spoon as you go, until crumbly, browned, and cooked through.
- Add the onion and stir it into the sausage for two minutes to soften slightly. Add the kale and garlic and cook, stirring occasionally, for 5 minutes or so to wilt the kale.
- Add the tomatoes with juices, beans with juices, and stock to the pot. Stir to combine and taste; add salt to your preference.
- Bring the soup to a bubble then reduce the heat to medium-low. Simmer the soup for 10-15 minutes or let sit turned off on the stove until you'd like to eat. If the soup reduces by a lot or gets too thick, add more stock to thin it about about 1/2 cup at a time. Serve with bread for dunking, and crushed red pepper, fresh parsley, and grated parmesan cheese for sprinkling. Enjoy!