Sausage and Kale Soup

Rebecca Newhook
A spicy, Italian soup, perfect for a winter day starring KALE!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Soup
Cuisine Italian
Servings 6

Ingredients
  

  • 2 TBSP Olive Oil
  • 8 Italian Sausages You can take out of casing OR purchase ready to use. Regular or Hot depending on your taste.
  • 1 Chopping Onion
  • 2 Cloves Minced Garlic
  • 2 Bay Leaves
  • 2 tsp Tyme
  • 2 tsp Parsley
  • 2 tsp Red Chili Flakes
  • 2 tsp Italian Seasoning
  • 2 Chopped Carrots
  • 2 Chopped Celery Stalks
  • 2 Cubes Organic Chicken Stock
  • 2 Cubes Organic Vegetable Stock
  • 8 Cups Water
  • 1 Can White Cannellini Beans
  • 8 Cups Vertical Roots Kale Roughly Chopped
  • 1/2 Cup Parmesan freshly grated

Instructions
 

  • Remove meat from casing if using sausages.
  • Heat olive oil in pan, add sausage, onions and garlic
  • Add carrots and celery, continue to cook and break down sausage into smaller pieces, depending on your liking, cook through until pink is removed.
  • Add spices and herbs, and cook for an additional 2-3 minutes.
  • Add in stock cubes and 8 cups of water, and bring to a boil
  • Turn head low heat and simmer for 45 min-1 hour until the stock cooks down, allowing the flavours to blend.
  • Add in beans and kale and cook for another 5 minutes.
  • Serve in large soup bowl, sprinkle fresh grated parm on top.
Keyword Comfort Food, Kale, Winter