Yesterday evening it was raining. Okay, not raining but it was sprinkling. Living is hot, dry Kaimuki, that is enough for me to call it soup weather. Hey, I take what I can get! After an excursion to the Kapiolani Community College farmers market Saturday morning, I had a big bunch of kale that I still wasn’t quite sure what to do with. Kale chips? Kale salad? Sauteed kale? All sounded tasty but they weren’t exactly what I wanted. Since I had decided it was soup weather, I wanted to make good on my promise to myself and have a big bowl of hearty, soul satisfying soup. Kale and Sausage soup was the verdict.
Easy, quick, healthy, and tasty. All the things I look for in a good dinner!
I have been making this soup in some fashion for years. It never comes out the same. Sometimes, I use Italian sausage. Sometimes, kielbasa or chorizo. It really doesn’t matter what you put in. Just adjust the spices accordingly. I once made this with lamb sausage, chickpeas, and North African spices. So good! Last night, I had some Italian sausage left over from another recipe (Roasted Cherry Tomatoes & Sausages) that I will post soon. I decided to use fennel seed and thyme to amp up the flavor a bit. The cumin and chili powder make the flavor much more rounded and deep. As usual, I made too much and roomie number 2 gets a big bowl for lunch today! I think they both are starting to like this recipe blog adventure of mine since I feed them all the time with the extras! 🙂
Sausage & Kale Soup
Use whatever kind of sausage you like and adjust the seasonings to match
- 5 cups chicken broth, preferably homemade
- 1 14oz can of tomatoes, stewed or whole
- 1 14oz can white beans, rinsed and drained
- ⅓ – ½ lb sausage
- 1 medium onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 large ribs celery, roughly chopped
- 3 cups kale, roughly chopped
- 4 cloves garlic, finely chopped
- ½ thyme leaves
- 1 tsp fennel seeds
- ½ tsp cumin
- ½ tsp chili powder
- red pepper flakes, to taste
- 1 tbsp butter or olive oil
- balsamic vinegar, for serving
- In a large, heavy bottom pot, saute onions in butter or olive oil until soft, approx 3 minutes; add celery, carrots, and garlic; cook 5 minutes, until fragrant
- Add chicken broth, tomatoes, and spices; stir and cook over medium heat until simmering; add sausage*; cook 5-10 minutes; remove sausages and slice; return to pan; simmer until vegetables and sausage are cooked through; approx 20 minutes
- Add beans and kale; stir and cook until heated
- Serve with warm crusty bread and a splash of balsamic vinegar (if desired)
*Cooking the sausages in the soup for a few minutes makes them much easier to slice. If you are using a type of sausage that is already firm enough for slicing, skip this step and just add the sliced sausage.
This soup is even better the next day. Make extra for a tasty lunch!