Spicy Sausage Soup with Kale

This recipe is very similar to my Toscana Soup in the main ingredients, however the taste is completely different. This soup is spicy and flavorful, tasting like it has been cooked for hours but the good news is it's ready in about 30 minutes (especially if you have a sous chef to chop all your veg!)




1-1/2 T olive oil
1 lb hot Italian sausage
1/4 one yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1-1/2 t fresh rosemary, minced
2 T tomato paste
2 cloves garlic, minced
1 quart chicken broth
Two 15-oz cans cannellini beans, rinsed and drained
6 oz kale, center ribs removed, leaves chopped (approx. 4 c)
1-1/2 t cider vinegar
fresh grated Parmesan (optional)

Heat olive oil in 5-quart dutch oven or heavy bottom stock pot over medium high heat. Add sausage (casing removed) and crumble while cooking until browned, about 8 minutes. Add onion, carrot, celery, and rosemary and cook, stirring occasionally, until vegetables begin to soften, about 6 minutes.

Add tomato paste and garlic and cook until fragrant, about one minute. Add broth, beans, and kale and bring to a boil. Reduce heat to low, cover and simmer gently until vegetables are tender, about 15 minutes.

Uncover, raise heat to medium low and cook 5 minutes more to meld flavors. Remove from heat, stir in vinegar and garnish with fresh parmesan, if desired. Serves 4.

Chef's Note: Do not omit the vinegar. It may sound strange, but it adds a wonderful depth of flavor to the spicy sausage.

Sauteed Kale ~ by Bobby Flay

1 1/2 pounds kale stems and leaves, coarsely chopped
3 T olive oil
2 cloves garlic, minced
1/2 c water
Salt and pepper, to taste
2 T red wine vinegar

Heat olive oil in large saucepan over medium-high heat. Add garlic and cook until soft, but not colored. Raise heat to high, add water and kale; toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until liquid has evaporated. Season with salt and pepper to taste; add vinegar and serve. Serves 4.

Toscana Soup

4 c chicken broth
1/4 t salt
1/2 t red pepper flakes
1 medium russet potato, un-peeled
3 c kale, rinsed and chopped
1/2 pound sweet Italian Sausage (preferably turkey)
1/4 c half and half
1/2 c freshly grated parmesan cheese

Heat broth in saucepan over medium heat. Add pepper flakes and salt. Quarter potato length-wise and cut into 1/4 inch slices. Add potato and kale to soup. Remove sausage from casing, cook over high heat until brown and add to soup.

Reduce heat, cover and simmer on low until potatoes are soft, stirring occasionally, approximately 20 minutes. Add half and half, stir and remove from heat. Serve immediately topped with parmesan cheese. Serves 2.