Tuesday, July 15, 2014

Italian Sausage and Kale Soup

This delicious, flavorful soup makes a terrific lunch on a cool fall day. Serve it with some crusty bread and olive oil for dipping.

Italian Sausage and Kale Soup

2 Tbs olive oil
3/4 cup of each of the following:

  • finely diced onion
  • thinly sliced leeks
  • peeled, finely cut carrot

1 clove chopped garlic (about a teaspoon)
1 1/2 tsp salt
1/4 teaspoon pepper
8 ounces Italian sausage (I prefer hot sausage)
2 Tbs polenta
5 cups chicken stock
4 packed cups of stemmed, coarsely torn kale

In a soup pot, saute the onion, leeks, carrot, salt and pepper in the olive oil for about 8 minutes over medium heat. Add the garlic and saute for two more minutes. Next, add the sausage and cook for about 5 minutes, breaking up the meat into small pieces as it cooks. When the meat is no longer pink, drain off excess oil from the pot.

Next, combine the cornmeal with the sausage and vegetables, and then add the stock. Bring everything to a boil while stirring continuously. When the soup is at a boil, reduce the heat and allow it to simmer for about 30 minutes. As it simmers, check the soup occasionally and give it a stir.

When 30 minutes have passed, add the kale to the pot and simmer an additional 15 minutes.

Serve the soup topped with grated Parmigiano-Reggiano.

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