Sausage and Kale Soup with Cannellini Beans
1 bunch of fresh kale, stems removed
2 stalks celery, cut into chunks
1 medium onion, chopped
1 pkg. Italian sausage, cut into small coins - any kind of sausage is fine
6-8 cups chicken or vegetable stock
1 bay leaf
1-2 garlic cloves, minced
Salt, pepper, dried oregano or Italian seasoning to taste
1 can (15oz.) cannellini beans drained - add at the end of cooking so they don’t get mushy
Optional - red pepper flakes
Optional - Make ahead 1 cup of a small pasta such as ditalini, orzo, or mini-elbows, cooked al dente and drained. Don’t cook the pasta in the soup because it absorbs too much of the broth.
Remove stems from kale and chop. You’ll have about 6-8 cups.
In a large soup pot cook sausage, onion and celery. Cook until just beginning to soften. Add garlic and cook until fragrant . Add seasonings and kale and cook about 2 minutes. Add stock and bring to a boil. Turn heat down to low and simmer about 20 minutes until kale is tender. Add beans and simmer about 10 minutes more to combine all flavors. Remove bay leaf. Serve with grated parmesan cheese if desired.
All recipes should be made by an adult or with close guidance from an adult.