Fry sausage; drain fat and set aside 2 tablespoons of fat. Cook beans as usual.
Add sausage.
Place remaining ingredients into a large kettle.
Add the sausage drippings and 10 cups of water.
Cover and simmer about 2 hours, until the kale is tender. Add potatoes and cook until tender; add water as needed.
If you like thick soup, mash either the potatoes or beans.
Add the bean and sausage mixture to the kale soup.
Refrigerate overnight. Serve with thick slices of bread.
place sausage in a ungreased 15-in x 10-in x 1in baking pan, pierce casings, bake at 300*F for 20 to 25 minutes or until fully cooked.
drain and set aside to cool.
in a saucepan saute onion and bacon for 3 minutes or until onion are tender. add garlic, saute for 1 minute, add water, broth and potatoes. bring to a boil.
reduce heat, cover and simmer for 20 minutes or until potatoes are tender. cut sausages in half lenhthwise, then into 1/4 in slices. add kale, cream, and sausage to soup.
heat through (do not boil).
arge airtight plastic container).
Soup Directions:
Sort and wash
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
This soup uses kale, but you can use
Wash and dry kale.
Microwave bacon until crisp,
Blanch the kale in boiling water for 2
Saute crumbled sausage in oil until well browned. Set aside.
Saute onions and garlic until translucent. Combine with stock in a large pot.
Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
Bring to a boil, cover, and simmer 15 minutes.
Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
f it's really lean sausage.
Cover it and simmer
Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour
5 minutes.
Meanwhile, rinse kale and remove/discard tough stems
eat. Cook the onion and kale in the hot oil until
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.
Remove casing from sausage and saute over medium heat
Remove casing from sausage and cut into smaller than bit sized pieces.
Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
Drain on paper towels.
Add other ingredients except kale,& pasta.
Bring to boil and simmer 10 minutes.
Add kale, and pasta and simmer about 8 minutes until both are tender.
Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
Serve piping hot.
ven over medium heat. Add sausage and cook, working to break
Slice sausage into 1/4-inch rounds.
Wash and remove the stems of the kale.
Chop or tear kale into small pieces.
Put all ingredients in crockpot, exccept for the Parmesan Cheese.
Cook on low for 8 hours.
Serve topped with parmesan cheese.
Place all ingredients in a large soup saucepan on med-high with the lid on.
Cook until kale & sausage starts to cook down and soup starts to boil.
Turn heat to Low and simmer for 20 minutes.
Serve Hot.
Combine stock and cream in a saucepan over medium heat. Slice unpeeled potato into 1/4 inch slices and add to soup.
Add kale.
Saute sausage.
When sausage is done, cool and cut at angle into slices about 1/4 inch thick.
Add sausage to soup.
Add salt and pepper flakes; let soup simmer for about 2 hours.
Stir occasionally.