It has finally turned cold, and there's nothing I like better on a cold winter night than a hearty soup; something with substance. This soup is a favorite and easy to put together if you've had a long day. Kale gives it extra bonus points for nutrition. I top it with shaved Parmesan cheese just before serving and a make up a side of baguette slices brushed with olive oil, then toasted and rubbed with half a garlic clove. Think Tuscany, and take the chill off with this tasty soup.
1 lb ground turkey
1 lb. mild Italian sausage cut into 1 in. pieces
1 large sweet onion diced (2 cups)
2 cloves garlic, chopped
1 tbls olive oil
1 Bay leaf
1 15 oz can Cannellini beans, drained and rinsed
1 bunch fresh Kale, trimmed on stems and ribs
1 qrt. chicken stock (mine is homemade)
shaved Parmesan cheese for garnish
In a large Dutch oven, heat olive oil over medium heat. Add onions and cook until they are soft and translucent. Add the ground turkey breaking meat up as it cooks. Add the sliced sausage and cook until both turkey and sausage show no trace of pink. Add the garlic and bay leaf and cook a minute longer.
Slice the kale leaves into 1 inch ribbons. Add the Cannellini beans, then the kale. Lower the heat and combine the ingredients, stirring occasionally and cook 5 minutes. When the kale is wilted, add the chicken stock. Bring to a boil, then lower heat to a simmer. Cover and let simmer 45 minutes. Remove the bay leaf. Serve and top with shaved Parmesan cheese.
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