Ingredients
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1 lb Ground Sausage
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1 Onion, diced
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3 cloves Garlic, minced
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2 Carrots, diced
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2 Celery Stalk, diced
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1 tsp Fresh Thyme, chopped
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Cento Fine Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
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1 Cento Bay Leaves
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1 can Cento Cannellini Beans (15.5 oz), drained and rinsed
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4 cups Kale, stems removed and leaves chopped
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1 lemon Lemon Juice
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Parmesan Cheese, to taste
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6 cups Cento Chicken Stock
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1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
Directions
In a large soup pot, brown sausage, breaking it into pieces. Once browned, set it aside. In the same pot, sauté chopped onion, garlic, carrots, and celery until they are tender. Add dried thyme, salt, and pepper for a burst of flavor. Return the sausage to the pot, mix in fire-roasted diced tomatoes and chicken stock, and toss in a bay leaf. Let it simmer for 20 minutes. Stir in cannellini beans and kale, cooking until the kale wilts. Remove the bay leaf, and finish with a squeeze of lemon juice for a zesty twist. Serve hot, topped with grated Parmesan cheese.
Sausage and Kale Soup
Prep: 20 min Cook: 30 min Servings: 4-6
This Sausage and Kale Soup is a hearty and flavorful dish that combines the rich, savory goodness of sausage with the earthy taste of kale and a medley of vegetables. Simmered in a fragrant tomato-based broth and seasoned with thyme and a hint of lemon, it's a comforting, balanced, and satisfying soup that's perfect for a cozy meal.
Ingredients
- 1 lb Ground Sausage
- 1 Onion, diced
- 3 cloves Garlic, minced
- 2 Carrots, diced
- 2 Celery Stalk, diced
- 1 tsp Fresh Thyme, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 Cento Bay Leaves
- 1 can Cento Cannellini Beans (15.5 oz), drained and rinsed
- 4 cups Kale, stems removed and leaves chopped
- 1 lemon Lemon Juice
- Parmesan Cheese, to taste
- 6 cups Cento Chicken Stock
- 1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
Directions
- In a large soup pot, brown sausage, breaking it into pieces. Once browned, set it aside. In the same pot, sauté chopped onion, garlic, carrots, and celery until they are tender. Add dried thyme, salt, and pepper for a burst of flavor. Return the sausage to the pot, mix in fire-roasted diced tomatoes and chicken stock, and toss in a bay leaf. Let it simmer for 20 minutes. Stir in cannellini beans and kale, cooking until the kale wilts. Remove the bay leaf, and finish with a squeeze of lemon juice for a zesty twist. Serve hot, topped with grated Parmesan cheese.
