Sunday, August 17, 2014

Simple chicken sausage soup


Here's what's for lunch today, cooked up yesterday and enjoyed --- with the balance refrigerated to be reheated as needed. It takes just a few minutes to assemble and can be served after cooking for about an hour, although like most soups it improves with age (within reason).

I used canned tomatoes, but there's no reason fresh couldn't be substituted. This recipe serves four generously; double the ingredients to serve more.

INGREDIENTS

1-2 tablespoons olive oil
2 cloves garlic (sliced, diced, or whatever)
1 12-ounce package of Italian chicken sausage
1 14-ounce can diced tomatoes
1 15-ounce can cannellini beans
2 cups chicken broth
1 package fresh kale
Salt and pepper to taste

METHOD

Place olive oil in a dutch oven, heat to medium and add sliced garlic and sliced chicken sausage. Saute for 10 minutes or so.

Add tomatoes, cannellini beans (drained and rinsed) and chicken broth, mixing well.

Rinse kale well and tear into small pieces, discarding central stems; add to the soup mixture and fold in.

Reduce heat to low, cover and simmer for at least an hour, stirring now and then.


1 comment:

karen608 said...

This sounds so tempting. Might wait until cooler days to make it. Fun to find a recipe sprinkled in between history entries.