This kale can be turned into a healthy, hearty soup.
Kale soup, whether vegetarian or made with sausage, can be a healthy, hearty meal. This leafy green is low in calories while high in fiber, calcium and vitamins A, C and K. It is also versatile and flavorful. You can add any number of additional vegetables or spices to kale soup. You can also top the finished product with a multitude of ingredients, such as red pepper flakes and freshly grated Parmesan cheese. Add this to my Recipe Box.
Instructions
1. Heat a large Dutch oven or saucepan over medium heat. Heavy-bottomed pans work best for this dish, and you will need one with a lid.
2. Drizzle 1 to 2 tbsp. of olive oil over the bottom of the pan. If you are using an enamel or stainless steel pot, do this after the pan has already heated. This causes the oil to create a protective coating over the bottom, making cleanup easier. With a nonstick pan, add the oil just after placing the pot on the burner.
3. Add 8 oz. of sliced smoked sausage, or ground sausage that has been removed from its casing into the pot, and let it brown. If you are using fresh uncooked sausage, make sure the meat is cooked through before serving. For a vegetarian dish, skip this step.
4. Dice one medium-sized yellow or white onion and finely mince two to four cloves of garlic. Add these ingredients to the browned meat or to the olive oil for a vegetarian dish.
5. Chop up two to three peeled, fresh carrots and add them to the pot. Saute the ingredients until the onion is translucent, seasoning to taste with salt and pepper.
6. Pour 4 to 6 cups of vegetable or chicken broth into the pot, and stir to combine the ingredients. One 32-oz. box of broth equals 4 cups. If you prefer a thicker kale soup, go with less -- you can always add more to thin it out. Keep in mind that as the potatoes cook in the soup they will aid in thickening the dish.
7. Chop 1 lb. of Yukon gold potatoes into bite-size pieces and add to the soup.
8. Wash and roughly chop 12 oz. of kale and stir into the soup.
9. Stir in one 14 1/2 oz. can of Italian style, diced tomatoes. For a smoky touch, try using fire-roasted diced tomatoes.
10. Cover the kale soup and allow it to simmer for 10 to 12 minutes.
11. Stir in one drained and rinsed 14 1/2-oz. can of cannelloni beans and cook the soup until the beans are heated through and the potatoes are tender, about another five minutes.
Tags: cook soup, diced tomatoes, dish Chop, healthy hearty, kale soup