Italian Sausage Kale Soup
My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. When I have time to prepare dried beans, I do—but don't worry if you don't. Canned beans are just as good. —Lori Terry, Chicago, Illinois
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1 medium onion chopped
- 8 cups chopped fresh kale
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, und
- 1 can (15 ounces) cannellini beans rinsed and drained
- 1 package (19-1/2 ounces) italian turkey sausage links, cas
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 cup white wine or chicken stock
- 3-1/4 cups chicken stock (26 ounces)
- 1/2 cup sun-dried tomatoes (not packed in oil), chopped
- Carbohydrate 0.397099616586539 g
- Cholesterol 0 mg
- Fat 0.0436497956730769 g
- Fiber 0.0855446284117607 g
- Protein 0.0783285276442308 g
- Saturated Fat 0.00831746971153846 g
- Serving Size 1 1 servings (2 quarts). (1g)
- Sodium 0.209432211538462 mg
- Sugar 0.311554988174778 g
- Trans Fat 0.00768302067307692 g
- Calories 2 calories
In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.
