Fine Cooking Magazine - November/December 2020

Yield: Yields about 10 cups.

Servings: six to eight.

This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup’s complex flavors belie the quick cooking time. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.

Ingredients

1/2 lb. sweet Italian sausage (about 3 links)
2 Tbs. olive oil
One-half small yellow onion, cut into small dice
1 medium carrot, cut into small dice
1 rib celery, cut into small dice
5 large cloves garlic, minced (about 2 Tbs.)
1/8 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups lower-salt chicken broth
1 lb. 3 oz. can cannellini or white kidney beans, rinsed and drained, or 2 cups cooked dried beans
1 lb. kale, rinsed, stems removed, leaves torn into bite-size pieces (8 cups firmly packed)
1 Tbs. fresh lemon juice
1/2 tsp. finely grated lemon zest (optional)

Nutritional Sample Size based on 8 servings
Calories (kcal) : 200
Fat Calories (kcal): 70
Fat (g): 8
Saturated Fat (g): 2
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 4
Cholesterol (mg): 10
Sodium (mg): 530
Carbohydrates (g): 21
Fiber (g): 4
Protein (g): 13

Preparation

Remove the sausage from its casing and tear it by hand into bite-size pieces. Heat 1 Tbs. of the olive oil in a 4- or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.

Add the remaining 1 Tbs. 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. 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. Stir in the garlic, pepper flakes, 1/2 tsp. salt, and 1/4 tsp. 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.

When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. 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. Stir in the lemon juice and lemon zest (if using) and season to taste with salt and pepper.

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Reviews (23 reviews)

Samijo48 | 05/14/2020
I have made this delicious soup many times since a friend shared this recipe from the cookbook. It is easy to make and requires only ingredients readily available. The lemon and lemon zest make it pop! I have gotten people to eat kale who said they hated kale. Thanks!
kmal | 04/15/2020
My go to soup!

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What We're Cooking Now

Name: Mediterranean Kale & White Bean Soup with Sausage
Yield: Yields about 10 cups.
Cuisine: Mediterranean
Ingredients: 1/2 lb. sweet Italian sausage (about 3 links); 2 Tbs. olive oil; One-half small yellow onion, cut into small dice; 1 medium carrot, cut into small dice; 1 rib celery, cut into small dice; 5 large cloves garlic, minced (about 2 Tbs.); 1/8 tsp. crushed red pepper flakes; Kosher salt and freshly ground black pepper; 6 cups lower-salt chicken broth; 1 lb. 3 oz. can cannellini or white kidney beans, rinsed and drained, or 2 cups cooked dried beans; 1 lb. kale, rinsed, stems removed, leaves torn into bite-size pieces (8 cups firmly packed); 1 Tbs. fresh lemon juice; 1/2 tsp. finely grated lemon zest (optional)