Monday, February 22, 2010

sausage & kale soup...pass the romano!

This soup is perfect for the snowy weather that could be coming your way if you live in the midwest or great lakes region. We can expect snowfall again here in Texas too.
Besides the fact that it takes just 30 minutes, it's full on flavor & full on "good-for-yous" too.
Have you read about Kale as the superstar of the produce section yet?
It's loaded with vitamin K, vitamin C & beta-carotene, plus it may ward off common cancers.
And if the nutritional value of the soup isn't appealing to you, the taste will be.
I think it tastes lots like zuppa tuscana at Olive Garden.
Cream & potatoes replaced with cannellini beans & noodles.

Special Sausage & Kale Soup
adapted from EVERYDAY w/Rachael Ray March 2010

32oz chicken stock
1pkg baby bella mushrooms, sliced
2T evoo
1lb bulk sweet Italian sausage
1lg onion, quartered length-wise & thinly sliced crosswise
4 cloves of garlic, finely chopped
1 bunch of kale
15oz can cannellini beans, rinsed
salt & pepper & nutmeg
1c mini penne or mezzi rigatoni pasta (i used dreamfields low carb)
pecorino-romano cheese for topping
crusty Italian bread for mopping

In soup pot, heat evoo on med-high.
Crumble sausage, add onion & mushrooms, then garlic.
Cook until browned.
Add kale & season with salt & pepper & touch of nutmeg
Cook about 5 min.
Stir in the stock & 2c water, cover & bring to a boil.
Stir in the beans about 10 min before you're gonna eat.
Add the pasta 6-7min before you're going to eat, so it's al dente.
Serve w/lots of romano cheese on top.

I found this recipe & some great classic dish recipes in this
March 2010 EVERYDAY w/Rachael Ray

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1 comment:

  1. Sounds fantastic, or "yumm-o"... I will be trying this next! Thanks Tina!


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