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Sausage and kale soup Recipe

Sausage and kale soup
Source: Chatelaine

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Ingredients

  • 4 tsp olive oil, divided
  • 3 mild Italian sausages, casings removed
  • 1 onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1/4 tsp salt
  • 900 mL low-sodium chicken broth
  • 4 cups water
  • 270 mL canned white kidney beans, drained and rinsed (half can)
  • 3/4 cup ditalini or other very small pasta
  • 1 bunch kale, ribs removed and chopped (about 8 cups)
  • 2 tbsp tomato paste
PREP TIME
15m
COOK TIME
30m
TOTAL TIME
45m
YIELD
6 servings

Instructions

  • HEAT 2 tsp oil in a large pot over medium. Crumble sausage into pan. Using a wooden spoon, break up sausage into small pieces. Cook until no pink remains, 5 to 6 min. Transfer to a bowl.
  • ADD remaining 2 tsp oil to same pot, then add onion, carrot, celery and salt. Cook, stirring often, until onion is soft, 6 to 7 min. Stir in sausage, chicken broth, water and beans. Boil, then reduce heat to medium-low and simmer, covered, 5 min.
  • STIR in pasta, kale and tomato paste. Increase heat to medium-high and continue cooking until pasta is tender, about 10 mins.

Dinner

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A recipe from Chatelaine

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