Tuscan Kale and Sausage Soup A Hearty Italian Feast

Bynews dail

Jan 28, 2025

Tuscan Kale and Sausage SoupIngredients:
For the soup:
1 pound Italian sausage, casings removed 2 large onions, chopped 4 cloves garlic, minced 2 large carrots, chopped 4 stalks celery, chopped 1 bunch kale, stems removed and roughly chopped (about 12 cups) 1 (28-ounce) can diced tomatoes, undrained 1 (14.
5-ounce) can chicken broth 1 cup dry white wine (optional) 1 bay leaf 1 teaspoon dried thyme 1/2 teaspoon dried oregano Salt and black pepper to tasteFor the beans:
1 cup dried cannellini beans, sorted and rinsed 2 cups water 1 bay leaf 1/4 teaspoon saltInstructions:
For the beans:
1.
In a medium saucepan, combine the beans, water, bay leaf, and salt.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the beans are tender, about 1 hour.
2.
Drain the beans and set aside.
For the soup:
1.
In a large pot or Dutch oven over medium heat, brown the sausage, breaking it up into small pieces as it cooks.
Drain off any excess fat.
2.
Add the onions, garlic, carrots, and celery to the pot and cook until the onions are softened, about 5 minutes.
3.
Add the kale and cook, stirring occasionally, until wilted, about 5 minutes.
4.
Stir in the tomatoes, chicken broth, white wine (if using), bay leaf, thyme, oregano, salt, and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5.
Add the drained beans and cook for an additional 15 minutes, or until heated through.
6.
Season to taste with additional salt and pepper if needed.
To serve:
Ladle the soup into bowls and serve with crusty bread or Parmesan cheese.
Tips:
For a vegetarian version of this soup, omit the sausage and use an additional cup of beans.
If you don’t have white wine, you can substitute with extra chicken broth.
This soup tastes even better the next day, so feel free to make a large batch and enjoy it throughout the week.

Tuscan Kale and Sausage Soup A Hearty Italian Feast

Bynews dail

By news dail

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