My sweetheart has come down with a cold and you know what that means? That’s right, it’s time to make a giant pot of soup.
Some of you might be looking at that “s” word up there in the title thinking, wait a second, I thought this lady was a vegetarian? Well, by the graces of Tofurky even non meat eaters like me can enjoy a “sausage” from time to time. If you eat meat, feel free to use the real Italian sausage of your choice, I won’t judge. If you aren’t a fan of any sort of sausage, go ahead and skip it. It will still be a tasty dish.
This soup is a rustic minestrone type of affair that goes well with a few slices of warm buttery bread. It features kidney and garbanzo beans, tomatoes, loads of veggies, and even some quinoa . That’s right, I’m featuring last week’s ingredient and this week’s ingredient, together, in one Ingredient of the Weeksuper recipe. Pretty sure that I should be scoring bonus points here.
I warn you, this recipe makes a pretty big pot of tasty soup. Whenever I make it for just my husband and I, we have some kicking around in our fridge all week. As a leftover lover, that just the way I like it. If you don’t have a family to serve it to or don’t need some for delicious work lunches, you can always half the recipe.
Italian Sausage Kale Soup
1 bunch of kale chopped with stems removed
1/2 cup of quinoa
1 14oz can garbanzo beans (aka chickpeas), drained
1 14oz can kidney beans, drained
2 14oz cans of chopped tomatoes
1 cup of chopped carrots
6 cups of vegetable broth
2 Italian Tofurky Sausages, chopped (or real Italian sausage)
3 cloves of garlic, chopped or crushed
1 red bell pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1 table spoon olive oil
salt & black pepper to taste
In a stock pot combine olive oil and garlic. Add kidney beans and garbanzo beans and toss until coated with oil. Pour in broth and add chopped tomatoes, quinoa, carrots, and spices. Bring soup to a boil and then reduce heat and simmer for 15 minutes. Stir in veggie sausage, kale, and bell peppers, simmer for another 15 minutes. When carrots are tender the soup is done. Serve with fresh Parmesan cheese or for extra kale goodness garnish with a dollop of Gill’s kale pesto !