Kale And Italian Sausage Soup
As kids, we probably were all subjected to the same, endless spiel about how you’re supposed to eat green, leafy vegetables. I heard it at home and in school…on and on and on….
Kale is one of those leafy, green vegetables loaded with numerous vitamins and minerals that’s all good for your health. You can classify this vegetable into the “worth eating” category of vegetables. But, it would fit well into the “great tasting” category too.
Kale has a pleasing, earthy flavor that satisfies my craving for the green, leafy Ilocano vegetables my mother used to have around all the time.
I was copying a soup called Zuppa Toscana from Olive Garden, minus the heavy cream for a lighter version. The greens in their soup is something called “cavolo greens” which I found comes from the same Brassica oleracea kind of vegetables as Kale. I have difficulty sourcing Italian vegetables and greens (even flat-leaf parsley!) here in Colorado Springs, so I substituted Kale for my soup.
It’s an easy and quick dish that’s perfect for a light lunch. I’ve made this soup a regular at our home, both for the health benefits from the Kale and for its flavorful goodness.
Try it with cream, and try it without…either way, this is a good and healthy soup everyone will like. Kale and Italian Sausage Soup:
1/2 lb. Italian fennel sausages, cut in 1/2 slices
1/4 c. minced scallions
2 c. beef or chicken broth
1/8 tsp. dried Italian seasoning
1 garlic clove, peeled and lightly pounded
1 big baking potato, diced
1 bunch kale greens, torn into bite-sized pieces
salt and pepper to taste
Cook Italian sausage slices over medium heat until brown. Add scallions and garlic and cook until scallions are translucent.
Add broth, potatoes and Italian seasoning. Bring to a boil and let simmer about 5 minutes. Add kale and cook until potatoes are done. Add salt and pepper to taste. A dash of extra virgin olive oil will do this wonders. Put it in after you turn off the heat.
Serve with a crusty Italian or French bread.
