Kale and Sausage Soup
Rustic, savory, comfort soup to warm up your cold winter nights.
Traditions are to be followed and respected. Eating lentils on new year day is one fo them. Apperently they bring good luck and money (as their shape resemble small coins) so my family and I don’t spend one January 1st without a good serving of lentils.
Being away from home did not make me forget about my oldest tradition, however, instead of just cooking lentils as my mom always does, in a simple lightly chili stew, I decided to use them to make a hearty soup with Tuscan kale and sausage. A complete meal, with balanced macronutrients and full of flavor.
Here is what you need.
Ingredients (serves 2):
- 150 g canned lentils (drained and rinsed)
- 1 l vegetable broth
- 100 g pork sausage
- salt and ground black pepper
- 150 g Tuscan kale
- 1/4 cup red wine
- 1/2 small onion, diced
- 1/2 small carrot, diced
- 1 tbsp extra virgin olive oil + more for drizzling
- 1 fresh chili (optional)
Prepare your diced onion, carrot and your sausages.
In a saucepan heat up the EVO and add the sausages. Cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
Add carrot and onion and cook until softened, about 5 minutes. Pour in the wine and let it evaporate on medium, scraping the bottom of the pan.
Add broth, sliced chili (if using) and bring it to a boil. Let is simmer covered with a lid for about 15 min. Meanwhile wash the kale, remove the stems and torn leaves into bite-size pieces.
Add kale and lentils to the soup, bring back to a simmer and cook for 5 more minutes.
Serve the soup hot with a drizzle of raw EVO.
Happy 2018 people, wish it will be a fantastic year for you all!