Today is a Sunday and it is dreary and cool outside.
Perfect soup weather!
I had package of kale in the fridge and had already made some chips with it. (If you haven't tried kale chips...you should...they are very yummy and nutritious too.) I decided to use the remaining kale to make a hearty soup.
Spicy Sausage and Kale Soup
Ingredients
1 lb. Italian style ground sausage
32 oz. reduced sodium chicken broth
1 medium onion, chopped
1 portobello mushroom cap, chopped
2 cans Northern beans, rinsed and drained
4 large handfuls of fresh kale, chopped
Tabasco, Chipotle style
Crushed red pepper flakes
1/4 cup Parmesan cheese
olive oil
Directions
In a large stock pot, drizzle olive oil to coat the bottom. Brown the sausage and break into smaller pieces. Add the onion and mushroom, then saute. Add the chicken broth and beans, then bring to a boil. Season to taste. Add the kale. Put on the lid and turn heat to simmer. You want the kale to break down and for the soup to thicken. Taste the broth to ensure that it is perfectly spicy. Top with Parmesan cheese and serve with a piece of crusty bread.
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