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    You are in: Home / Recipes / Mediterranean Kale & White Bean Soup With Sausage Recipe
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    Mediterranean Kale & White Bean Soup With Sausage

    Mediterranean Kale & White Bean Soup With Sausage. Photo by todd48069

    1/4 Photos of Mediterranean Kale & White Bean Soup With Sausage

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Battle in Seattle's Note:

    Pulled from Fine Cooking Magazine (Feb/Mar. 2008)--my current FAVORITE cooking magazine. I made it last night for the family, and WHOA, is it good! Granted I am blessed with two little boys and a husband who love nearly all food, but they all liked this one A LOT! It isn't overly brothy--consider adding a couple more cups of broth if you like it more "wet." It's garlicky, fairly simple, and very nutritious! The magazine says it's best served with crusty cheese toasts. I did just that, and served it with (Safeway brand) frozen five-cheese toast. YUM!

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tablespoon of the oil in a 4 or 5-quart heavy pot or Dutch oven over medium heat. Add sausage and cook, working to break into bite sized pieces, until lightly browned, about five minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
    2. 2
      Add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
    3. 3
      Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
    4. 4
      Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
    5. 5
      When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and HALF of the beans.
    6. 6
      Mash the remaining cup of beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
    7. 7
      Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
    8. 8
      Stir in the lemon juice and zest just before serving.
    9. 9
      (It's even better the next day!).

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    Ratings & Reviews:

    • on October 17, 2011

      55

      We love this recipe! I will be making it again very soon! Thanks for sharing

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2011

      55

      YUM! Great recipe...everyone loved it! Thanks!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2014

      55

      Wonderful soup and quick to throw together. I doubled the recipe, but only used 1 lb of kale and it seemed to be more than enough. Great on this blustery day we had today! Thank you - I will definitely check out "Fine Cooking!"

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Mediterranean Kale & White Bean Soup With Sausage

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 330.1
     
    Calories from Fat 155
    47%
    Total Fat 17.3 g
    26%
    Saturated Fat 4.8 g
    24%
    Cholesterol 21.5 mg
    7%
    Sodium 968.6 mg
    40%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 6.7 g
    26%
    Sugars 3.3 g
    13%
    Protein 19.1 g
    38%

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