Description
By: Sweetsugarbean
Ingredients
- 1 Tbsp canola oil
- 3–4 links fresh Chorizo or Italian sausage
- 1 onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 1/2 tsp salt
- pinch red pepper flakes
- 4 cups low sodium chicken stock
- 1 (28 oz/798 mL) can crushed tomatoes
- 1 (16 oz/540 ml) can white kidney beans, rinsed
- 2 bay leaves
- 1 tsp honey
- 4 cups chopped kale, thick stems removed (can use spinach or Swiss chard instead)
- 1 cup chopped parsley 1/4 cup chopped basil
- salt and pepper to taste
grated Pecorino Romano, Parmesan or Asiago to serve
Instructions
Warm the oil in a large Dutch oven over medium-high heat. Remove the sausage from casings and add to the hot oil. Break up the sausage with the back of a wooden spoon. Stirring occasionally, brown the meat for about 5 minutes.
Stir in the vegetables, garlic, salt and chili flakes. Cook for another 5 minutes until the vegetables soften. Add the chicken stock, crushed tomatoes (rinse the can out with 2 cups of water), beans, bay leaves, and honey. Cover, bring to a boil, turn down the heat to medium-low and simmer for 15 minutes.
Add the chopped kale, and herbs. Cook 2 minutes longer. If you find the soup too thick, thin out with a bit more stock or water. Season to taste with salt and pepper.
Divide the soup into bowls. Garnish with plenty of cheese. Makes 6 servings.