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Рецепт Sausage, White Bean & Kale Soup
by Cindy McNamara

Sausage, White Bean & Kale Soup

I prefer to use a spicy italian sausage for this soup but other sausages can certainly be used as you prefer.
This soup can be further enriched at the end by adding some milk or cream but it isn't necessary. Reheats really well for next day servings. Serve up with a crusty loaf of bread and its a hearty meal all on its own. Don't leave out the lemon zest as it really brightens this and complements the kale.

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Подготовка: США American
Приготовление: Порций: 8

Ингредиенты

  • 1 lb. ground italian sausage
  • 1 sm. onion, fine chopped
  • 3 cloves garlic, minced
  • 1T. olive oil
  • 2- 32 oz boxes chicken broth
  • 2 red potatoes, diced
  • 1 fennel bulb, small chop, chop some of the fronds too
  • 3 carrots, small chop
  • 3 c. kale, stemmed & chopped
  • 15 oz can white beans, rinsed, drained
  • 1/2 c. basil, chopped
  • 1/2 c. flat leaf parsley, chopped
  • 2 tomatoes (Roma used here), small chop
  • 1 t. fennel seeds
  • zest of 1 lemon
  • 1 t. salt
  • 1/2 t. black pepper

Инструкции

  1. In a large soup pot saute the onion and garlic in the olive oil until translucent
  2. Add sausage and brown, breaking into smallish pieces
  3. Add chicken broth, fennel bulb, carrots and potatoes, reduce heat to med, cover loosely and let cook 15 minutes or until potatoes soften
  4. Add beans, kale, tomato, parsley, basil, fennel seeds and lemon zest
  5. Salt and pepper to taste
  6. Simmer at least 30 minutes