Italian sausage, Kale, and Bean Soup
Ingredients
- 4 tbsp olive oil, divided
- 1 lb Italian link sausage (casings removed)
- 1 large white or yellow onion
- 4 carrots, sliced (if organic, no need to peel)
- 5 oz shiitake or portobello mushrooms
- 4 celery stalks, sliced
- 1 tsp thyme
- 1 tbsp fennel (rub between fingers before adding)
- 1 tbsp minced garlic
- 1 heaping tsp oregano
- 1 tsp sage
- ½ tsp marjoram
- 1 bay leaf
- salt and pepper to taste
- 12 oz HEB Organic bagged kale, roughly chopped
- 2 cans cannelloni beans, drained and rinsed
- 2 cans diced organic tomatoes
- 8 cups Central Market free-range chicken broth
- ½ cup shredded parmesan cheese
- 8 slices sour dough (optional)
Instructions
- Add 2 tablespoons olive oil and sausage to a large dutch oven or soup pot. Over medium heat, stir and break into smaller pieces until browned.
- Remove with a slotted spoon to a plate and set aside.
- Add 2 tablespoons olive oil, onions, carrots, celery, mushrooms, and spices and cook for about 7 - 8 minutes over medium heat.
- Mix in kale and cook until it starts to wilt - about 1 - 2 minutes
- Add prepared sausage, beans, tomatoes, and broth. Bring to boiling. Reduce heat to a simmer for 15 minutes.
- Remove bay leaf
- To serve: ladle into bowl and top with parmesan
