Kale Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- salt
- 2 cloves garlic minced
- 2 tablespoon butter
- 8 cups chicken stock
- pepper to taste
- 1 cup onions chopped
- 2 tablespoon olive oil
- 1 teaspoon basil
- 1/2 cup carrots chopped
- 1 teaspoon thyme
- 1/2 cup celery chopped
- 4 medium potatoes
- 2 cups beef stock
- 1 pound kale thoroughly washed
- 1 pound linugica or other sausage
- 2 lbs tomatoes fresh or canned
- 19 ounces garbanzo beans cooked
- Carbohydrate 61.8755989583333 g
- Cholesterol 62.3791454191311 mg
- Fat 25.9232953171614 g
- Fiber 6.42586558284646 g
- Protein 37.0232240469947 g
- Saturated Fat 8.73238402653123 g
- Serving Size 1 1 Serving (1140g)
- Sodium 2210.18491623209 mg
- Sugar 55.4497333754869 g
- Trans Fat 2.27656333516353 g
- Calories 624 calories
1. Use tender part of kale only -leaves, no stems. Chop into fairly small pieces. Set aside 2. If using fresh tomatoes, peel, seed & chop them and set aside. (I don't do this. I just chop them.) 3. Prick sausage with a fork and drop into boiling water for 10 minutes, to get rid of the fat. Quarter the cooked sausage lengthwise and cut into 1/2" pieces. 4. Melt the butter and oil in a large heavy soup pot; add celery, onions, carrots, and garlic. Cood slowly until soft. 5. Add potatoes, chicken stock and beef broth. Bring to a boil, reduce heat to simmer and cook, partially covered, for 15 minutes, until potatoes are cooked thoroughly. 6. Stir in tomatoes and garbanzo beans. Simmer 15 minutes more. 7. Add kale, sausage, basil, thyme, salt and pepper to taste. Simmer about 7 minutes more. Serve!
