Categories: Soup

Ingredients

• 3 oz. shallot
• 6 oz. curly kale
• 8 oz. uncased sweet Italian sausage
• 2 packets turkey broth concentrate
• 1 can red kidney beans
• 2 oz. elbow macaroni
• 3/4 oz. Parmesan
• Olive oil
• Salt and pepper

Directions

1. Halve, peel and thinly slice shallot. Strip kale leaves from stems and inner ribs. Stack leaves and thinly slice into ribbons. Break sausage into large pieces.

2. Heat 1 tbsp oil in a large Dutch oven or pot over medium-high. Add sausage and cook, breaking up the meat into small pieces, until browned, about 5 minutes.

3. Add shallot and kale; season lightly with salt and pepper, and cook, stirring occasionally, until kale is wilted, 3 to 5 minutes.

4. Add turkey broth packets and 3 cups of water. Strain bean liquid into pot and bring to a boil. Reduce heat and simmer, covered, until kale is just tender, 6 to 8 minutes.

5. Add drained beans and pasta to soup, cover and cook, stirring occasionally, until pasta is tender, about 8 minutes more.

6. Grate Parmesan and stir three-fourths into soup. Ladle into bowls and garnish with remaining Parmesan, a drizzle of olive oil and black pepper.

Email to a friend | Print this recipe | Back