Sausage Lentil and Kale Soup


Baby kale covered up right now so I’m trying something new. A soup more in line with fall, but it tasted great with a grilled cheese this spring.


This was adapted from one of Rachel Ray’s recipes.


Sausage Lentil and Kale Soup

1/2 pound breakfast sausage
3 cloves garlic, finely chopped
1 bay leaf
1 stem fresh rosemary
1 carrot, finely chopped
5 spring onions sliced, tops included
1 potato, peeled and cut into small dice
3 tablespoons tomato ketchup
1 bunch baby spring kale
Dash nutmeg
6 cups water
3 teaspoons powdered chicken bouillon
1 1/4 cups dry lentils , cleaned and rinsed well
Garlic salt to taste

Simply brown and drain grease from your breakfast sausage.  Add all other ingredients and bring to a boil. Reduce heat and simmer about one hour. Remove bay leaf and rosemary stem before serving.

White Bean and Smoked Sausage Soup

This soup reminds me of the bean and bacon soup mom use to feed us as kids.


I just threw it together and it surprised me with memories.
Funny when a food triggers nostalgic moments.


White Bean and Smoked Sausage Soup

3 cup dry Great Northern beans, presoaked overnight and rinsed
7 ounces smoked sausage sliced
8 cup water
2 tablespoon granular chicken bouillon
1 cup spaghetti sauce
1 tablespoon cajun seasoning, I used Luzianne Cajun
1/4 cup diced onion
1/4 cup diced green pepper
1/4 cup sliced carrot

Put all ingredients in a covered pressure cooker and bring to a boil. Lower heat and simmer 5 to 6 hours.

#soup #beans #sausage

Pasta e Fagioli

I love soup when the weather begins to cool. Here is my version of Pasta e Fagioli, using dried pinto and lima beans.

Pasta e Fagioli – my version

1 cup dried pinto beans
1/2 cup dried lima beans
3 tablespoons olive oil
1/2 pound sweet italian turkey sausage
1 yellow onion — chopped
2 carrots — peeled, chopped
2 celery stalks — chopped
4 large garlic cloves — minced
8 cups beef stock — or as needed
1 pint diced canned plum tomatoes
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons salt — plus more to taste
Freshly-ground black pepper — to taste
1/2 pound favorite dried pasta
Extra-virgin olive oil — for serving
Grated Parmigiano-Reggiano cheese — for serving

Pick over the beans, rinse, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1/2 hour. Drain.

In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the italian sausage and sauté, stirring about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes more. Add the stock, beans, tomatoes, tomato paste, dried herbs, vinegar, salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.

When the soup is almost ready, bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup.

To serve, ladle the soup into warmed bowls. Top each serving with a swirl of extra-virgin olive oil, some grated Parmigiano-Reggiano cheese and a liberal grinding of pepper.