Kale "minestrone" With Sausage
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 onion, diced
- 29.58 ml olive oil
- 2 yellow summer squash, diced in 3/4-inch cubes
- 14.79 ml chopped garlic
- 1892.72 ml chicken broth
- 9.85 ml dried sage
- 9.85 ml italian seasoning
- 9.85 ml smoked paprika
- 453.59 g can kidney beans, drained
- 411.06 g can diced tomatoes, including the juice
- 1 bunch kale, cut into small pieces, ribs and stems removed
- 236.59 ml elbow macaroni (Barilla Plus brand is ideal)
- 2.46 ml red pepper flakes
- freshly ground pepper
- 4 link fully-cooked chicken sausage (I used roasted garlic flavor)
- parmesan cheese, to sprinkle on each serving
directions
- Heat olive oil in a large pot.
- Saute the onion and yellow squash for a few minutes until just starting to color.
- Add the sage, Italian seasoning and smoked paprika.
- Add the chopped garlic and cook for one minute.
- Add the chicken broth, kidney beans and diced tomatoes.
- Bring to a boil then lower heat and simmer 15 minutes, partly covered.
- Add chopped kale and simmer 15 minutes more, partly covered.
- Slice the chicken sausage into 1/4" slices and brown it lightly in a large skillet.
- Add the sausage slices, elbow macaroni and red pepper flakes to the soup pot and simmer until macaroni and kale are tender, about 15 minutes more, partly covered.
- Finish with freshly ground pepper to taste.
- Sprinkle a little parmesan cheese on each serving.
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RECIPE SUBMITTED BY
Hello from the Willamette Valley in Oregon, truly a land of milk and honey.
Cooking is my favorite hobby, but as I still work full time, meals must taste great and be relatively healthy, but be quick to fix. There is not a lot of time for complicated, time-consuming recipes. I like to keep things simple while maintaining top flavor. Have recently re-discovered my big food processor and am enjoying letting it speed up the prep work wherever possible.
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