Soup season is fully upon us and I gotta say, I’m in love. Soup has ALWAYS been my favourite thing to make, ever since culinary school. And if I’ve said it once, I’ve said it a thousand times, soup is about patience, layering flavours and bringing out the best in ingredients.
And if you’re thinking soup is hard to make, think again; just because it takes time, doesn’t make it's hard. Invest in delicious- trust me.
Every year I tinker with this soup recipe, adding new herbs or spices, and it never fails to impress; which is why this is an excellent soup to share with you.
If you don’t like sage, use rosemary.
If you don’t like harissa, use sumac.
Hate white beans? Use black.
Vegetarian? Use crumbled firm tofu and vegetable stock.
The point is that this soup lends itself very nicely to modification to suit your tastes, so use this recipe as your guide.
Warm up deliciously with Tuscan Kale and Sausage Soup!
3 or 4 fresh Italian sausage links (hot or mild)
1 Tbsp. olive oil
1/2 cup diced onion
1 large can diced tomatoes
2 cups of Lacinato kale, leaves removed from stem and chopped
1 small can white cannellini beans, rinsed
4 cups chicken broth or stock
1 tbsp sage
1 tbsp harissa spice
Salt and pepper, as needed
Heat a soup pot over medium heat. Add the sausage to hot skillet and cook, stirring often, until fully cooked through and browned. Remove to a piece of paper towel and pat it down well (to absorb any fat). Transfer to a bowl and set aside until needed.
In the same pot, saute onion in olive oil over medium heat. Add the tomatoes. Add chicken broth and bring to a boil, then reduce heat to low. Add cooked sausage, rinsed beans and chopped kale. Cook until kale is wilted and sausage is heated through. Taste and add sage, harissa, salt and pepper, as needed and to taste.