1lb of lean Italian Sausage (crumbled)
3 large handfuls of fresh kale coarsely chopped
2 (15oz) cans of cannellini beans
8-10 cups of chicken stock (or bullion/water equivalent)
2-3 cloves of garlic
1 medium onion chopped
red pepper flakes to taste
1/2 tsp of dried basil
1/2 tsp of dried oregano
1/8 tsp of grated fresh nutmeg
seasoning salt and pepper to taste
Directions:
Remove
the casing if the sausage is in links and crumble it. Brown it in a
large soup pot. My sausage was very lean and very little oil came out of
it. If you have a lot of oil drain it all except for 1 Tbs worth. I
actually had to add a little canola oil to cook my onions. Next add your onions and garlic. Saute for a few minutes stirring well.
Then add your seasoning, herbs and stir well.Add your liquid and de-glaze the bottom of the pan. You can add fresh chicken stock, can, carton, water and bullion or any combination of the above. I used 1 carton that had 4 cups of stock and then used water and bullion powder for the rest. Bring soup to a boil.
Next add your coarsely chopped kale and 2 cans of drained beans. Allow
the soup to boil or simmer until the kale is at the right texture of
your. I don't like it overly wilted. Taste for seasoning. Serve with some grated Parmesan cheese on top and bread. Enjoy. Serves 6
