Italian Kale Soup
1/2 lb Italian sausage, skin removed and sauteed till done
1 tablespoon olive oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale or spinach
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini,
4 canned plum tomatoes or stewed tomatos, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1/2 cup chopped parsley for garnish
Parmesan cheese for garnish.
In a large pot, heat olive oil. Saute sausage till done. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
1 tablespoon olive oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale or spinach
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini,
4 canned plum tomatoes or stewed tomatos, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1/2 cup chopped parsley for garnish
Parmesan cheese for garnish.
In a large pot, heat olive oil. Saute sausage till done. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
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