Categories: Soup
Ingredients
- 3 oz. shallot
- 6 oz. curly kale
- 8 oz. uncased sweet Italian sausage
- 2 packets turkey broth concentrate
- 1 can red kidney beans
- 2 oz. elbow macaroni
- 3/4 oz. Parmesan
- Olive oil
- Salt and pepper
Directions
-
Halve, peel and thinly slice shallot. Strip kale leaves from stems and inner ribs. Stack leaves and thinly slice into ribbons. Break sausage into large pieces.
-
Heat 1 tbsp oil in a large Dutch oven or pot over medium-high. Add sausage and cook, breaking up the meat into small pieces, until browned, about 5 minutes.
-
Add shallot and kale; season lightly with salt and pepper, and cook, stirring occasionally, until kale is wilted, 3 to 5 minutes.
-
Add turkey broth packets and 3 cups of water. Strain bean liquid into pot and bring to a boil. Reduce heat and simmer, covered, until kale is just tender, 6 to 8 minutes.
-
Add drained beans and pasta to soup, cover and cook, stirring occasionally, until pasta is tender, about 8 minutes more.
-
Grate Parmesan and stir three-fourths into soup. Ladle into bowls and garnish with remaining Parmesan, a drizzle of olive oil and black pepper.