MINESTRONE WITH KALE AND TURKEY SAUSAGE
Minestrone is a robust Italian soup of assorted vegetables and beans - the choices vary from cook to cook and season to season. In this version we use turkey sausage to add flavor and heartiness; we like how it complements the kale and chickpeas.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
- Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the croutons and season with pepper.
Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 30 milligrams, Sodium 1,088 milligrams, Carbohydrate 58 grams, Fiber 9 grams, Protein 25 grams, Sugar 11 grams
POTATO, SAUSAGE & KALE SOUP
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. -Michelle Babbie, Malone, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Nutrition Facts : Calories 504 calories, Fat 38g fat (20g saturated fat), Cholesterol 128mg cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 15g protein.
SAUSAGE, POTATO AND KALE SOUP
A lovely soup full of flavor and vitamins.
Provided by Dianna Jacobs-Fresh
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
- Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.4 g, Cholesterol 49.5 mg, Fat 18 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 9.1 g, Sodium 390.9 mg, Sugar 3.4 g
SAUSAGE, POTATO AND KALE SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
- In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
- Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.
KALE SOUP WITH POTATOES AND SAUSAGE
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams
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