Kale, Sausage, and Cannellini Soup

 

Last winter I began an everlasting love affair with kale.  It continues with this Bon Appetit-inspired soup.  A simple Sunday supper, this soup comes together quickly.  The best part: you can pack up the leftovers and eat it for lunch the next day, when it tastes even better. The creamy beans and bright lemony broth go well with hearty kale leaves and the robust flavor of the sundried tomatoes.  Bon appetit!

p.s., This soup is just as tasty vegetarian, so if that's the way you roll, omit the sausage and up the amount of beans and sundried tomatoes. 

Kale, Sausage, and Cannellini Soup

Serves 4 for dinner

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 to 4 Italian sausage links, chopped into 1 inch pieces
• 2 cloves of garlic, minced
• 2 cans of cannellini beans
• 1 can of whole tomatoes, coarsely chopped
• 40 ounces chicken broth, low sodium
  
• 1/3 cup sundried tomatoes, julienned, packed in oil (pat them dry before using)
  
• 1 "head" (6 to 8 leaves) of lacinato kale, stems removed and coarsely chopped
• juice of two lemons
• 3 tablespoons grated Parmesan cheese plus additional (for serving)
• 1 tsp salt, more to taste
  

Directions

1. Heat oil in large pot over medium heat. Add sausage and cook until browned, about 5 minutes.  Add garlic and sundried tomatoes, cook for one minute. Add chicken broth, beans, tomatoes, lemon juice, kale, 3 tablespoons cheese, and salt. Simmer on low, uncovered, 30 minutes.
   
   
2. Ladle soup into bowls and sprinkle with cheese.  Serve with garlic toasts, if you have some.