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Breakfast Kale & Bean Soup

Print Recipe
Course Breakfast & Brunch Ideas, Grains & Legumes, Soups, Chilis & Stews
Servings 6 servings

Ingredients
  

  • 3 tablespoons olive oil or enough to coat pot
  • 3 cloves garlic chopped
  • 1 large onion chopped
  • 8 cups chopped kale leaves
  • 2 (14 oz) can beans of choice rinsed and drained
  • 1 (10 oz) can Mexican-style tomatoes with chilies Rotel or Heinz brand
  • 1 (28 oz) can diced tomatoes
  • 0.25 teaspoon pepper
  • 3 bay leaves
  • 0.75 teaspoon oregano
  • 4 cups beef or chicken broth
  • 1 pound spicy Italian sausage chicken or pork
  • grated parmesan cheese optional

Instructions
 

  • Heat oil in large pot. Add garlic and onion. Cook about two mins on medium-high heat. Add kale, and cook 2 - 3 more mins, stirring frequently. Add some broth if kale sticks to pot. Add beans, tomatoes, pepper, herbs, and (remaining) broth. Bring soup to a low bubble, then cover and let simmer for about 30 mins.While soup simmers prepare to cook the sausage. Remove casing and break up the sausage links while cooking in a separate pan. Drain the fat off and stir the meat into soup, and serve. Sprinkle grated parmesan on each serving if using. For a less spicy soup, omit Mexican-style tomatoes and use sweet Italian sausage. (Recipeā™¦218)