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Kale and Sausage Minestrone

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You’ll have to forgive this onslaught of warm, comforting soups IN THE SPRING.

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Doesn’t get any better next week either. But you know what? I don’t even care because to me soup is an always thing. I’m not really using springy vegetables in this dish either, but you know what? I ain’t even gern stress it.

Besides, who said soup is a fall or a winter thing anyway?!

Plato?

Aristotle?

Socrates? Morons. (name that movie)

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I’m kind of riffin’ on a couple of my older ‘pes (feel free to paper cut me) for this minestrone. I’m calling it minestrone since there’s pasta in it. And clearly pasta is an always thing, too.

But the thing that makes this so rah rah sis boom bah is the parmesan rind. Hey! I didn’t even scream that at you!

Am I growing up?

I hope not.

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Stick a rind in your soup and it’s like sticking Snow White with an eighth dwarf named Yummy.

But if you don’t have a rind, oooooooh man. Hate to tell you, but your hair will be haunted with horny toads for the next 23 years.

It just adds so much depth! It’s so rindy.

Maybe the dwarf’s name is Rindy?

But you fish it out of the soup at the very end! If you don’t fish it out, however, your bottom lip will be haunted with regular toads for the next 48 years.

. . . I need rest.

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Make this already.

Kale and Sausage Minestrone:

What it took for 4:

* 1 pound Italian sausage, casings removed and broken into chunks
* 3 cloves garlic, minced
* 1 (15 oz) can chickpeas, drained and rinsed
* 6-8 cups kale, chopped
* 1 red bell pepper, diced
* 1 cup halved cherry tomatoes
* 1 pinch crushed red pepper flakes
* 1 quart chicken stock, plus two cups water
* 1 parmesan rind
* 1 cup small pasta shells
* 1 lemon
* chopped parsley, for garnish
* crusty bread, for dipping

In a large deep pot, brown the sausage. Add the garlic and bloom for 30 seconds. Then add the chickpeas, kale, red bell pepper, tomatoes, crushed red pepper and a pinch of salt and pepper. Give it a toss and sauté for a minute or so.

Add the stock, water and parmesan rind. Add the pasta and simmer on medium for about 20 minutes, or until the pasta is al dente and you want to punch a stuffed chipmunk. Remove the rind with tongs and discard.

Taste that, man. SOOOO ridic. Add some lemon juice and some parsley! But save some for garnish. So keep tasting it until the acid levels are perfect. You want bright, but deep.

Serve topped with more parsley and parmesan shavings!

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Let’s make minestrone an always thing.

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25 Responses to Kale and Sausage Minestrone

  1. Trisha (Stew or a Story) April 10, 2014 at 5:37 am #

    I’m still craving soup! The green stuff totally makes it spring. Also the chickpea & sausage combo–> YUM!

  2. Kelly Jo April 10, 2014 at 7:39 am #

    Soup is definately an always thing so keep ‘em coming!

  3. Liz @ The Lemon Bowl April 10, 2014 at 7:47 am #

    I want this every day of the year. Fist pump to parm rinds!

  4. Annie @Maebells April 10, 2014 at 8:25 am #

    I crave soups in the summer and smoothies in the winter! I am all backwards too! This looks great, and your photos are beautiful!

  5. Nicole ~ Cooking for Keeps April 10, 2014 at 9:24 am #

    I can go for soup any time of the year as well, people at my work think I’m absolutely nuts when I’m slurping up boiling hot soup when it’s 90 degrees out! Whatev! Also, parmesan cheese rinds for life! Can’t live without ‘em.

  6. kelly @ livelovepasta April 10, 2014 at 10:44 am #

    Welp! This looks like perfection. I love soup all year and soup with rind is THE BEST!

  7. Melissa @ Treats With a Twist April 10, 2014 at 12:18 pm #

    Ok, I want to know the movie!
    Rindy?! Um, I love you.
    And I love soup. So yes, make soup all year long.

  8. Marit April 10, 2014 at 1:02 pm #

    The Princess Bride!!!

  9. Claire Gallam April 10, 2014 at 3:06 pm #

    Okay this looks perfect.

  10. Tess @ Tips on Healthy Living April 10, 2014 at 3:12 pm #

    This looks delicious! There’s nothing better than some soup on a chilly spring day! It feels like it has taken forever to warm up.

  11. Kristy April 10, 2014 at 7:58 pm #

    Oh this was perfect to curl up on the couch with and fight this cold. Thank you!!

    Currently enjoying a bowl :)

  12. Jocelyn (Grandbaby Cakes) April 10, 2014 at 9:30 pm #

    OMG this is so perfect! It looks so delish!

  13. Elissa April 10, 2014 at 9:40 pm #

    I keep Parmesan rinds in the freezer for occasions like this! :)

  14. Christine @ Cooking with Cakes April 11, 2014 at 2:10 pm #

    I’m glad I’m not the only weirdo eating soup year round / drinking all day.

    wait who said that?!

  15. Katriel April 11, 2014 at 2:38 pm #

    Princess Bride!!! And I had soup today…but it came from a can, so it didn’t taste like magic or sunshine, but like metal and disease. Not my favorite flavor. This looks delicious! Thanks for sharing your ‘pes with us!

  16. Meredith April 11, 2014 at 3:27 pm #

    So delicious and I’ll take a comforting bowl of soup any day of the year!

  17. Maria G. April 12, 2014 at 3:13 pm #

    I am tired of cooking all the same soups each week and I am looking for some fresh recipe. I hope that it is the one I was looking for because I like all the ingredients.

  18. Carol at Wild Goose Tea April 14, 2014 at 6:31 pm #

    I love soup—–anytime. So I am with you on that. Generally I am not that fond of minestrone soup. Having said that, I think I may be changing my time with your recipe. And I am not saying that just to be polite. Good mix of ingredients and its visually very pleasing.

  19. Paula - bell'alimento April 15, 2014 at 12:29 pm #

    Sorry I can’t talk now I’ve got to tip this bowl of soup into my mouth ; )

  20. Molly April 15, 2014 at 5:20 pm #

    A big pot is simmering on the stove as I write this. This looked and sounded delicious. It’s a chilly, rainy, gloopy day here, just perfect for this soup! I wanted to add that you could save the rind if you plan to use them again within 2-3 days. Thanks for sharing the recipe.

    • Bev Weidner April 15, 2014 at 5:30 pm #

      Oh awesome! I don’t think you’ll want to save the rind, as it gets pretty soft and weird. BUT, you could try it! Stick it in a ziplock and use it again after it hardens up in the freezer. I bet it would work actually!

  21. Arthur in the Garden! April 16, 2014 at 12:43 pm #

    Yummy!

  22. Emily @ Life on Food April 25, 2014 at 11:42 am #

    I eat soup straight through the summer. I am lovin’ this recipe!

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