Sausage & Kale Soup

Glancy Family Cookbook Volume II, chapter 3

Category: Main Dishes

Yields 6 servings

Rich and delicious!

Ingredients

2 tsp extra-virgin olive oil
8 oz sweet Italian sausage, casings removed
2 stalks celery (with leafy tops), thinly sliced
1 medium yellow onion, diced medium
1/2 cup dried lentils
6 cups low-sodium chicken broth
1 bunch (about 1/2 pound) kale, preferable Tuscan, stems removed, torn into bite-size pieces
coarse salt and ground pepper
2 tsp red wine vinegar

Steps

In a large dutch oven or heavy pot, heat oil over medium-high heat. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
Add celery and onion and cook until softened, about 5 minutes.
Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
Remove soup from heat, stir in vinegar, and season with salt and pepper.