Mediterranean Kale & White Bean Soup With Sausage

Mediterranean Kale & White Bean Soup With Sausage

Julie

"Pulled from Fine Cooking Magazine (Feb/Mar. 2008)"
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Ingredients

servings
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Original recipe yields 6 servings



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Directions

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  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.

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