T’is the season for craving bowls (or bucket-loads) of hearty, cleansing soup. This easy, family-friendly option refreshes with all of its veggies but also satisfies the hungriest of carnivores. This recipe adjusts an Epicurious recipe in a number of ways, but mostly by adding kale, which, I think, takes the soup “to 11.” Note: If you have fresh herbs, use them, but in greater amounts. I also recommend making the soup ahead of time, as it just gets better as it sits.
- 2 tablespoons olive oil
- 1 pound Italian sausages, castings removed
- 1 1/2 cups chopped onions
- 1 1/2 cups diced carrots
- 3 celery stalks, chopped
- 1 tablespoon chopped garlic
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/4 teaspoon dried crushed red pepper
- 1/4 teaspoon dried rubbed sage
- 5 cups chicken broth
- 1 14 1/2-to 16-ounce can diced tomatoes
- 1 15- to 16-ounce can white (or Great Northern)beans, drained
- 1 small bunch kale, chopped with ribs removed
- Cooked penne or other bite-size pasta
- Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices, and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 30 minutes.
- Add kale to soup and simmer until tender, about 5 minutes. Season to taste with salt and pepper. Serve over al-dente pasta in bowls.