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Kale, Sausage and Bean Soup

Kale, Sausage and Bean Soup
Prep Time
20 min
Cook Time
2 min

Kale: While all antioxidants (from a variety of plants) are good for your brain, cruciferous veggies like kale are especially effective – and delicious!Courtesy of Mark McEwan for Memory Morsels.

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ingredients

3
Tbsp extra virgin olive oil
1
medium Spanish onion, diced
2
stalks celery, diced
1
large carrot, diced
8
clove garlic, minced
5
leaves spring thyme
2
leaves bay
1
Tbsp fennel seeds, toasted
1
tsp chili flakes
4
Italian sausages
2
bunch kale, stems and ribs removed and chopped
1
can San Marzano tomatoes, crushed
3
quart low-sodium chicken broth
1
can cannellini beans, rinsed and drained
2
tsp sherry vinegar
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directions

Step 1

Heat the oil in a soup pot on medium high heat. Add the onion, celery and carrot and cook, stirring frequently until wilted but not coloured.

Step 2

Add the garlic, thyme, bay leabes, fennel seeds and chili flakes and saute for 1 minute longer.

Step 3

Add the sausage and break up the meat with a large wooden sppon and stir vigorously until it is nicely browned.

Step 4

Add the kale and tomatoes and continue to cook until the tomato juices have reduced by about 3 quarters.

Step 5

Add the broth, season lightly and simmer, partially covered for 1 1/2 hours.

Step 6

Add the beans, stir in the vinegar and adjust the seasonings.

Step 7

Note: Ground turkey or ground chicken could work in place of the sausage.

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