Kale Soup
User Reviews
0
0 reviews
Unrated
Kale Soup
Report
This easy kale soup recipe is loaded with flavor thanks to Italian sausage and creamy white beans. A satisfying dinner done in under an hour!
Share:
Ingredients
- 4 Italian turkey sausage optional (1 pound, links, uncooked, hot
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion chopped, medium
- 4 carrot peeled and cut into ½-inch pieces (about 2 cups, medium
- 2 celery chopped (about 1 cup, stalks
- 3 garlic minced (about 1 tablespoon, cloves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- ½ teaspoon red pepper flakes plus additional to taste (optional)
- 1 tablespoon White miso paste optional
- 1 Parmesan rind optional
- 2 White beans drained and rinsed (I used Great Northern beans, 15-ounce cans
- 8 cups chicken broth low-sodium, or vegetable broth
- 1 curly kale destemmed and chopped (5-6 cups, or lacinato kale
- ½ lemon juiced (about 1 tablespoon)
- Parmesan Cheese for serving, grated
Instructions
- If using sausage, heat a Dutch oven or similar large pot over medium heat and squeeze the sausage from the casing into the pot. Cook, breaking the sausage up into small pieces, until it’s well browned, about 6 minutes. Transfer to a bowl with a slotted spoon, leaving the drippings in the pot.
- Add the olive oil to the pot over medium heat. Add the onion, carrots, celery, salt, black pepper, and red pepper flakes. Cook, stirring periodically, until the vegetables are softened, about 6 minutes
- Add the miso and garlic. Stir and cook for 1-2 minutes, until very fragrant.
- Add the Parmesan rind (if using), and the beans and broth. Increase the heat and bring to a simmer. Cover, reduce the heat to low, and simmer for 10 minutes.
- Stir in the kale and sausage. Cook until just wilted, about 2 minutes. Stir in the lemon juice and season to taste with more salt, black pepper, and/or red pepper flakes.
- Serve hot, with grated Parmesan on top.
Notes
- *I recommend using at least one of either the miso or the Parmesan rind; both will give you the best flavor!
- TO STORE: Leftovers will keep in your refrigerator for up to 4 days.
- TO REHEAT: Warm on the stovetop or in the microwave.
- TO FREEZE: Freeze kale soup for up to 6 months. Thaw overnight in the refrigerator before reheating.
- TO STORE: Leftovers will keep in your refrigerator for up to 4 days.
- TO REHEAT: Warm on the stovetop or in the microwave.
- TO FREEZE: Freeze kale soup for up to 6 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
478kcal
(24%)
Carbohydrates
74g
(25%)
Protein
34g
(68%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Cholesterol
1mg
(0%)
Potassium
2169mg
(46%)
Fiber
20g
(80%)
Sugar
7g
(14%)
Vitamin A
18647IU
(373%)
Vitamin C
92mg
(102%)
Calcium
460mg
(46%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 478kcal | 24% |
| Carbohydrates | 74g | 25% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Potassium | 2169mg | 46% |
| Fiber | 20g | 80% |
| Sugar | 7g | 14% |
| Vitamin A | 18647IU | 373% |
| Vitamin C | 92mg | 102% |
| Calcium | 460mg | 46% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
