Thursday, August 8, 2013

Sausage and Kale Soup

My new favorite soup.

3/4 - 1 lb hot Italian sausage (I used chicken) - casings removed if using links
1/2 large onion - diced
3 carrots - peeled and diced
2-3 cloves garlic - sliced
1/4 tsp red pepper flakes
1 head kale - washed, hard stems removed and finely chopped
1 can cannellini white beans - drained and rinsed
4 cups water
2 cups chicken stock (i used better than chicken bullion - about 4-5 TBSP)
1 cup wild rice

Brown sausage and remove to a crock pot, reserving drippings. Lightly saute garlic and onion and add to slow cooker with carrots, red pepper flakes, water, stock and rice.

Cook on low 4-6 hours - I would not recommend longer than that or the rice will get mushy. 10 minutes before serving add beans and kale and season to taste with salt and pepper.

Serve with croutons and parmesan cheese!

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