Ingredients
- 3 links spicy Italian sausage, casings removed
- 1 bunch kale (about 8 large leaves), ribs/stems removed and chopped
- 1/2 cup celery, diced
- 1 cup onion, diced
- 1 cup orange bell pepper, diced (any color or a combination of colors is fine; but I like the sweetness of the red, yellow and orange rather than green)
- 1/2 cup carrot, diced
- 2 jalapenos (red if you can find them as they are a bit sweeter; but not necessary), seeds and ribs removed, minced
- 1/2 cup corn (frozen is fine)
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can diced potatoes
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 2 tablespoons garlic, minced
- 8 cups broth (I use a mix of vegetable and chicken broth; but you can also use one or another)
- 1/2 cup fresh parsley, fine chopped
- 2 tablespoons fresh thyme, fine chopped
- 1/2 cup fresh parsley, chopped
- 2 teaspoons all purpose seasoning (no salt)
- Salt to taste
- Pepper to taste
- Olive oil (only if using a lean sausage)
- Garnish -- grated parmesan cheese
How to Make
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Step 1: Sausage ... Remove the sausage from the casing and lightly break up the sausage. Brown in a large dutch oven over medium heat - if you brown it slowly, you should not need to add any oil - unless you are using a turkey sausage or a lean sausage. Try not to break up the sausage too much as it cooks, I like larger pieces for a little texture. Once the sausage is done, remove to a plate lined with a paper towel to drain. Keep 1-1 1/2 tablespoons of the sausage drippings to saute the vegetables.
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Step 2: Vegetable Base ... Add the onion, celery, carrots, peppers, jalapeno, garlic, and a pinch of both salt and pepper and saute on medium heat for 4-5 minutes until slightly tender. If you used a lean sausage, you may need to add a little olive oil, but only if necessary. Then add in the tomatoes, broth, all purpose seasoning, and thyme and bring to a light boil.
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Step 3: Reduce the heat to medium low and add the sausage back in as well as the corn, potatoes, and beans. Cook 4-5 minutes to heat everything back up and then season with salt and pepper. Add in the kale and simmer until tender - about 20-30 minutes.
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Step 4: Finish ... Before serving, add in the parsley and season one more time with salt and pepper if necessary.
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Step 5: Serve ... Serve and enjoy. This is a very thick and hearty soup and a good crusty bread goes perfect. If you want, parmesan cheese is a nice garnish.
We hope you enjoy this recipe!
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