Tuesday, April 23, 2013

Tuscan Soup with Kale

So sorry for the slow down - it has been a crazy (good crazy) couple of months!  We recently discovered that we are going to be traveling to Europe twice this summer doing mission work - and we have been super busy preparing for the trips (more on that in a future post)!  Plus, my husband's "Spanish mama" (a family friend) is flying in today and visiting for a few weeks!  Hopefully you'll see some Spanish recipes up here soon!

I know this is the second soup in a row - but I love soup!!!  We probably make a batch of this soup every other week when it's cool out - but we eat it in the summer too! For an extra nutrition punch, add chia seeds at the end.  I've also been known to make a double batch and freeze half for a night when I'm short on time! 

1 Tbs. olive oil
1 onion, chopped
4 cloves garlic, minced
2 Italian sausages, chopped (hormone and antibiotic free)
2-3 red potatoes, diced
32 oz. organic vegetable or chicken broth
1 bunch organic kale, washed and chopped
14 oz. cooked cannelini beans 
1 tsp oregano
a dash of red pepper flakes 

1. Heat olive oil over medium heat.  Add chopped sausage and let it render out some fat and start to brown up. Toss in the onion and garlic and stir to coat with the oil.  Cook until the onions are soft and translucent. 
2. Add the potatoes and broth and season with oregano and paper flakes.  Bring to a boil and cook until the potatoes are cooked through (10 - 15 minutes depending on how small you chopped them)
3. Add the beans and kale and cook for 5 minutes. 
4. add salt and pepper to taste. Serve with warm rustic bread.  

That's it!  Super simple! 

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