Wednesday, September 18, 2013

Sausage and Kale & Bean soup


1 lb mild Turkey Sausage, ground or Mild Organic Sausage
2 tablespoons olive oil
1/2 medium yellow onion, cut into small dice (about 2/3 to 3/4 c.)
1 medium carrot, cut into small dice
1 celery rib, cut into small dice
5 large garlic cloves, minced (about 2 tbls. Don't try to fake it with the jarred stuff!)
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
48 ounces organic low sodium chicken broth (6 c.)
2 cups cannelloni beans (takes 1 1/2 of the standard size cans)
1 lb kale, rinsed, stems removed, leaves torn into bite-sized pieces (8 c. firmly packed)
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
Directions:
1
Heat 1 tablespoon of the oil in a 4 or 5-quart heavy pot or Dutch oven over medium heat. Add sausage and cook, working to break into bite sized pieces, until lightly browned, about five minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
2
Add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
3
Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
4
Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
5
When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and HALF of the beans.
6
Mash the remaining cup of beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
7
Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
8
Stir in the lemon juice and zest just before serving.
9
(It's even better the next day!).


LOVE IT !!

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