Skillet 30-Minute Kale, White Bean And Sausage Soup Recipe
Source: www.seriouseats.com/recipes/2013/02/skillet-suppers-kale-white-bean-sausage-soup-recipe.html
before it was changed to a different recipe...
Ingredients
2 tablespoons olive oil
1/2 cup chopped shallots (about 1 large shallot)
1 jalapeno, seeded and finely chopped (about 2 tablespoons) or 1 teaspoons dried red chile flakes (optional)
1 sprig fresh thyme
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 pound chicken, turkey, or pork Italian sausage, removed from the casing
2 cups homemade or store-bought low sodium chicken broth
1/2 bunch kale, stems removed and leaves cut into ribbons (about 4 cups)
1 (15-oz) can white beans, drained and rinsed
1 tablespoon freshly squeezed juice from 1 lime or lemon
Fresh picked parsley leaves, for garnish
Directions
Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
Add the shallots, jalapeno, and a pinch of salt and cook, stirring frequently, until softened, 2 to 3 minutes.
Add the thyme, garlic, and dried herbs and cook, stirring constantly, until fragrant, about 30 seconds.
Add the sausage, breaking it up with a wooden spoon until it loses its pink color, about 4 minutes.
Add the broth, kale, and beans and raise the heat to bring to a simmer. Fold in the kale until it starts to wilt.
Using a potato masher, smash some of the beans to thicken the broth.
Cover and allow to cook until thickened, 6 to 8 minutes longer. Remove the thyme stems and discard.
Stir in the lime or lemon juice, season to taste with salt and pepper
Ladle into bowls, sprinkle with parsley, and serve.
