About This Recipe:
For anyone who has visited America’s beloved Olive Garden, you know that they have an amazing Tuscan kale soup. That soup has some of my favorite ingredients such as kale, sausage, and potatoes, in a super rich and creamy broth. I chose to make this slightly healthier, dairy free option, but a splash of heavy cream or milk would of course be delicious too. And bread on the side is a must!
Ingredients (4 Servings)
-1 small onion, finely diced
-1 celery stalk, finely diced
-1 carrot, finely diced
-1/2 lb sausage, casing removed
-2 garlic cloves, minced
-6 cups chicken stock
-1 Russet potato, peeled and diced
-4 oz kale, roughly chopped
-7 oz white beans
-Salt and pepper
Instructions (45 minutes)
1. In a large stock pot over medium heat, pour in 1-2 tbls of olive oil. Add in the onion, celery, and carrots, and sauté for 6 minutes until softened. Season with salt and pepper.
2. Brown the sausage for 4 minutes, breaking it up into small bits. Add in the garlic and cook for 1 minute.
3. Pour in the chicken stock and add in the diced potato. Bring to a boil and then simmer on low heat for 8 minutes to cook the potatoes.
5. Stir in the kale and white beans, and continue simmering until the kale has wilted.