This soup started with me getting some kale, not sure what to do, a suggestion from SuperPickle for a vegetarian soup, which I changed, and included sausage. We liked it, but it took over two hours for the kale to really be cooked, and not still be "crunchy", as DH said. Next time I would wait to add the other veggies. It had a good flavor, but I really think my family would prefer it with spinach.
Red Kale, Sausage and White Bean Soup
You can substitute any other leafy green for the kale, but if you’re using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they’re done.
1 bunch red kale (or use any other green available)
1 tablespoon olive oil
1/2 lb sausage, Kielbasa or Italian
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1 teaspoon dried oregano
2 15-ounce cans diced tomatoes
1 15-ounce can cannellini or other white beans
4 cups chicken broth
1 teaspoon seasoned salt and pepper to taste
Optional serving suggestions:
Sprinkle a few drops of Balsamic vineger and Parmesan on top.
Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.
Add olive oil to a large pot. Sauté the onion, sausage and celery 3-4 minutes. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.
Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of Parmesan into each bowl, if desired. Makes about 6 servings.
The photo seems more green than it actually was. Bad lighting I guess.