Tuscan Kale Soup

by Monique Jacques

 

I came up with this recipe when I moved to Athens because I wanted something slightly healthy, hearty and delicious. It has been my favorite since then.

Even if you aren't a kale fan, you will probably enjoy this soup. It's the number one requested recipe of my friends. I think you'll like it, too! 


INGREDIENTS:

4 chicken sausage links (I like the sundried tomato sausage from Trader Joe's)
1 (15 oz) bag chopped kale (or one bunch of lucinato from the produce aisle)
2 cans of cannellini or great northern beans
1-2 tbsp. fresh chopped rosemary
3 cloves garlic (fresh is always best)
1 small, sweet onion
1 cup milk (optional—it's great without if you need to account for a dairy allergy)
32 oz. chicken stock 

 

INSTRUCTIONS:

Remove sausage from casing and sauté in a larger pan with chopped garlic and onion; do not remove fat
In separate pan, add kale and olive oil (just a drizzle) and 2 tbsp. chicken stock. Cover and cook until bright green. 
Combine kale sauté with sausage and add in beans
Add 2 cups stock and 1 cup milk; allow to simmer for 5-10 minutes
Salt and pepper to taste
Serve with fresh parmesan and crusty bread


Monique is a professional storyteller who works with visionaries across the nation. She is passionate about all things beautiful and shares about what it looks like to live life nourished on her blog, Prosciutto & Parchment. Follow along with her adventures, both savory and sweet at prosciuttoandparchment.com.