Ingredients
Olive oil
1 big onion
2-4 cloves garlic
Salt
1 pound hot or sweet italian sausage
1 28oz can tomatoes, diced or crushed or whole (crushed)
1 14oz can of beans of any type
4 cups of broth (chicken, beef, veggie, or honestly just a mix of water and wine is great)
1 bunch of kale
Pepper
1 lemon
Put the olive oil and onions in a soup pot over medium heat, with a pinch of salt (a pinch is about a quarter teaspoon) and stir them all together. Slowly cook them all until the onions are soft and translucent, about 4 minutes, but sometimes as many as 7. Add the garlic and wooden-spoon it around in the onion until you get hit with that nostalgic garlic-and-onion smell, about 1 minute.
1 14oz can of beans of any type
4 cups of broth (chicken, beef, veggie, or honestly just a mix of water and wine is great)
1 bunch of kale
Pepper
1 lemon
Put the olive oil and onions in a soup pot over medium heat, with a pinch of salt (a pinch is about a quarter teaspoon) and stir them all together. Slowly cook them all until the onions are soft and translucent, about 4 minutes, but sometimes as many as 7. Add the garlic and wooden-spoon it around in the onion until you get hit with that nostalgic garlic-and-onion smell, about 1 minute.
Raise the heat to medium-high and add the sausage squeezed out of its casing. Stir it into the onion and garlic, breaking it up in the pot into small pieces that could comfortably fit on a spoon. It's better to overcook than undercook the sausage: For the best flavor, you want the pieces to start to brown on the outside. It should look speckled with dark spots.
When the sausage is starting to brown dump in the tomatoes (including all the liquid), the beans (it's okay if there's a little liquid left in the can, add that too), and 4 cups of the broth/whatever and bring the whole thing to a simmer. If you'd used canned whole tomatoes, use your wooden spoon to break them up against the side of the pot.
Once it's at a simmer, add the kale. Get the greens in there and put the lid on and turn the heat down back to medium and let the whole thing simmer for about 5 minutes more, or even longer if you want to. Taste the soup (use the wooden spoon, you're less likely to burn your mouth) and decide how much salt and black pepper you think it needs. Then add half as much salt as you want to, and twice as much pepper. Add a little more pepper.
When the sausage is starting to brown dump in the tomatoes (including all the liquid), the beans (it's okay if there's a little liquid left in the can, add that too), and 4 cups of the broth/whatever and bring the whole thing to a simmer. If you'd used canned whole tomatoes, use your wooden spoon to break them up against the side of the pot.
Once it's at a simmer, add the kale. Get the greens in there and put the lid on and turn the heat down back to medium and let the whole thing simmer for about 5 minutes more, or even longer if you want to. Taste the soup (use the wooden spoon, you're less likely to burn your mouth) and decide how much salt and black pepper you think it needs. Then add half as much salt as you want to, and twice as much pepper. Add a little more pepper.
Serve the soup, which is very hot, in bowls and squeeze a wedge of lemon juice into each bowl. Add parsley if you want.
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