Tuscan Kale and Sausage Soup

Bynews dail

Jan 28, 2025

Tuscan Kale and Sausage SoupIngredients:
1 tablespoon olive oil 1/2 pound sweet Italian sausage, removed from casing and crumbled 1 onion, chopped 2 carrots, chopped 3 celery stalks, chopped 3 cloves garlic, minced 1 (15-ounce) can diced tomatoes 5 cups chicken broth 1 (15-ounce) can cannellini beans, rinsed and drained 1 bunch kale, stems removed and chopped 1/2 cup grated Parmesan cheese Salt and pepper to tasteInstructions:
1.
Heat the olive oil in a large Dutch oven or stockpot over medium heat.
2.
Add the Italian sausage and cook, breaking it up with a spatula, until browned.
3.
Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
4.
Stir in the diced tomatoes, chicken broth, cannellini beans, and kale.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
5.
Stir in the Parmesan cheese and season with salt and pepper to taste.
6.
Serve warm with crusty bread or pasta, if desired.
Tips:
For a richer flavor, use chicken stock instead of water.
If you don’t have time to remove the casing from the Italian sausage, simply slice it into thin rounds before browning.
Feel free to add other vegetables to the soup, such as potatoes, zucchini, or bell peppers.
Serve the soup with a dollop of sour cream or yogurt for extra richness.

Tuscan Kale and Sausage Soup

Bynews dail

By news dail

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