Italian Sausage Kale Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1 medium onion chopped
- 8 cups chopped fresh kale
- 1/4 teaspoon crushed red pepper flakes optional
- 3-1/4 cups chicken stock (26 ounces)
- 1 can (15 ounces) white kidney or cannellini beans rinsed and drained
- 1 package (19-1/2 ounces) italian turkey sausage links casings removed
- 1/2 cup white wine or chicken stock
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes undrained
- 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 serving (1g)
- Sodium 0.209432211538462 mg
- Sugar 0.311554988174778 g
- Trans Fat 0.00768302067307692 g
- Calories 2 calories
Directions In a 6-qt. stockpot, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. 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, 15-20 minutes or until kale is tender. Yield: 8 servings (2 quarts). Originally published as Italian Sausage Kale Soup in Healthy Cooking August/September 2012, p50 Nutritional Facts 1 cup equals 217 calories, 8 g fat (2 g saturated fat), 51 mg cholesterol, 868 mg sodium, 15 g carbohydrate, 4 g fiber, 18 g protein. Print Add to Recipe Box Email a Friend
