Italian Sausage and Kale Soup

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Italian Sausage and Kale Soup

Italian Sausage and Kale Soup

The perfect balance of both hearty and light, this satisfying soup is perfect for a rainy spring day. Relying on pantry staples and storable vegetables, it's easily made any time of the year though! 

3 tbsp olive oil - divided

1 12 oz package sweet italian sausage - sliced into ¼” coins

3-4 shallots - medium dice

3 cloves garlic - sliced or minced

2 carrots - chopped

3 medium red potatoes - large cubes

2 cups cooked garbanzo, pinto, or cannellini beans - drained and rinsed

1 quart stock or broth (I prefer chicken, but beef, lamb, pork, or veggie works great)

3 bay leaves

2 sprigs lemon thyme

2 tsp paprika

1 bunch kale - ripped up

1 lemon - juice and zest

2 tbsp chopped fresh parsley

Salt and pepper to taste

Olive oil (for garnishing)

In a medium sauce pot on medium-high heat, add 1 tbsp olive oil and the sliced italian sausage.

Once they have browned a bit (about 4 minutes) remove and set aside.

Turn heat down to medium and add 2 tbsp olive oil and onions.

After the shallots have softened (about 2 minutes) add the garlic and carrots. Cook 2 more minutes.

Add potatoes, beans, stock, bay leaves, thyme, paprika, kale, and lemon zest. 

Cook on medium-low about 20-25 minutes or until potatoes are softened, yet still hold shape. 

Add parsley and season with salt and pepper. 

Ladle into a bowl, drizzle with olive oil, and give a squeeze of lemon. Ready to eat with some crusty warm bread!

CSA items used: 

Sweet italian sausage

Bone broth

Carrots

Potatoes

Kale

Parsley

Country Loaf

#, Carrots

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#, Shallots

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bu, Lacinato (Dino) Kale

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bu, Parsley

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ea, Country Loaf

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Organic Garbanzo Beans - 5 lb

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