egetables are tender. Add kale. Cook until kale has wilted. If needed
hili flakes.
Allow the soup to come to a boil
Dice the onion and finely chop the garlic.
Wash the kale and remove the stems.
Peel and dice the potatoes.
Thickly slice the sausage.
Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
Stir in the garlic and potatoes and cook for a further 10 minutes.
Add the kale leaves and cover with the stock.
Simmer for 30 minutes adding more stock to keep everything covered.
Season to taste and serve with crusty bread.
0 minutes. Add kale to soup; cook until kale is slightly wilted, 2
Bring beef stock to a boil in a stockpot; add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo; return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.
potatoes, and green beans; bring soup to a boil. Reduce heat
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
Heat oil, fry sausage until beginning to brown, add vegetables and saute until tender and translucent-15-20 minutes.
Add broth and bring to a boil, add beans and kale and simmer 15 minutes or so. Add tortellini to soup and simmer until pasta is tender (about 5 more minutes).
May serve topped with some freshly grated cheese.
5 minutes.
Stir kale into soup; simmer until kale is tender, about
salt and pepper into the soup and return to medium heat
quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary
Heat up oil.
Fry onions, garlic & sausage. Cook til sausages are no longer pink. (about 5 minutes).
Add chicken broth & tomatoes. Bring to a boil.
Add chickpeas, kale, bay leaves & seasonings.
Return to a boil.
Once it reaches boiling, reduce heat.
Cover & simmer 10 minutes.
Serve.
ngredients until soft.
Add kale and saute until wilted.
tick blender to blitz the soup until smooth. Add sliced mushrooms
he hard stalk from the kale and set aside. Cut the
Crumble sausage in a large soup pot or dutch oven, cast
in a medium saucepan. Add kale and a generous pinch of
live oil in a large soup pot. Saute the garlic, onion
Wash and dry kale.
Microwave bacon until crisp,
about 30 seconds.
Add kale and cook, tossing with two