Sunday, August 10, 2014

Kale & Sausage soup

Great for getting your Green Leafies!

Tools Needed
Cutting board
Chopping knife
Silicone spatula or other soup stirring device
Large saucepan

1/2 cup diced onion
1 tbsp butter
1 can white kidney, or Romano beans.  Rinsed and drained
1/2 lb (~200g) sausage meat.  You can use a couple leftover cooked sausage
6 cups chopped kale
1 can chicken broth

In large saucepan, melt butter and sauté onion until soft.  Add sausage and cook until sausage is no longer pink.  Add beans, broth and enough water to fill pot half way.  Bring to boil.  Add kale (in batches, if needed to make it fit in your pot) and cook until is just starting to soften and is still bright green. Remove from heat and season with salt and pepper to taste.

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