Got leftover kale? Don’t throw it out. Whether it is from my Cannellini and Kale recipe, kale salad or some other kale dish you can turn it into a delicious soup. If you have been following my blog, you know I am a fan of soup. Creamy or brothy. I love soup any time of the year.
Kale is one of those vegetables that has taken center stage in many kitchens whether at home or in restaurants. Kale has a beautiful vibrant green color and there are a few variations like common (curly) kale and Tuscan (Italian) kale and salad Savoy kale. The nutritional value is probably why kale has become so popular and can be prepared in multiple ways. Kale is a good source for protein, vitamin A, C and K. Plus, kale is considered to have cholesterol-lowering and cancer risk-lowering benefits.
The other day I made kale as a side dish for dinner and had quite a bit leftover for the next day. I didn’t feel like eating it again as a side dish so I created a kale and sausage soup that was pretty tasty if I do say so myself. I think it helped that all of the seasonings I used in the kale the night before had a chance to meld together. Personally, I think soups, stews and certain other dishes taste better the next day just for this reason.
The best part about making Kale and Sausage Soup is that half of the work is already done if you use leftovers. Add a few more ingredients and a tasty broth and you have a delicious meal or an appetizer to go with a delicious meal.
Kale and Sausage Soup
Ingredients:
1 bunch of kale (stems removed) or 2 cups leftover kale
1 15 oz can small white beans (do not drain)
1 pkg chorizo sausage (casing removed)
2 cups chicken broth
1 cup water
1 cup fresh corn cut from the cob (scrap the cob) or 1 can of white corn strained
2 scallions sliced
1 small white onion diced
½ yellow pepper diced
4 tbsp olive oil
1 tsp salt
1 tsp black pepper
½ tsp thyme
¼ tsp cumin
Heat 2 tbsp of olive oil in a large pot over medium high heat. Add sausage. Break sausage with a spoon and brown. Remove from pot and drain on a paper towel. Pour off fat from sausage.
Add remaining 2 tbsp of olive oil to the pot along with diced white onion and yellow pepper. Sprinkle with salt and pepper then saute until vegetables are softened. Add chicken broth, water and sausage to the pot and reduce heat to medium. Let soup simmer for 3 minutes. Add kale, and remaining seasonings. Stir and cook for an additional 10 minutes is using fresh kale and 5 minutes if using leftover kale. Stir in corn and scallions to the soup. Simmer for 3 minutes then turn off heat.
Serve with a slice of crusty bread or cornbread.
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