Chimichurri Sausage & Kale Soup

Ingredients

Ingredients

• 1 lb Italian sausage, casing removed
• 1 Tbsp olive oil (for cooking, optional if sausage is fatty)
• 1 yellow onion, chopped
• 3 medium carrots, sliced ¼-inch thick
• 3 celery ribs, sliced ¼-inch thick
• 1 red bell pepper, cored, seeded, and chopped
• 3 Tbsp Chimichurri Spice Blend
• 1 tsp salt
• 2 (32 oz) packages chicken stock (64 oz total)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can white beans (e.g., cannellini or great northern), rinsed
• 1 bunch Tuscan kale (Lacinato), ribs removed and chopped
• Freshly ground black pepper to taste

Instructions

Brown Sausage & Sauté Vegetables

1. Brown Sausage: In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. If the sausage is lean, add 1 Tbsp of olive oil. Cook until the sausage is no longer pink, then drain off any excess grease.
2. Sauté Aromatics: Add the minced yellow onion, sliced carrots, sliced celery, and chopped red bell pepper to the pot. Cook over medium heat until the vegetables begin to soften, about 7-10 minutes.
3. Season: Stir in the 3 Tbsp Chimichurri Spice Blend and 1 tsp salt. Cook for 1 minute, stirring constantly, to toast the spices.

Simmer Soup

1. Add Liquid & Tomatoes: Pour in the two packages of chicken stock and the can of fire-roasted diced tomatoes. Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
2. Simmer: Cover the pot and let the soup simmer for 20-25 minutes, allowing the vegetables to become tender and the flavors to fully meld.
3. Add Beans & Kale: Stir in the rinsed white beans and the chopped Tuscan kale. Continue to simmer, uncovered, for 5-10 minutes, or until the kale has wilted and softened.

Finish and Serve

1. Season & Serve: Taste the soup and season with freshly ground black pepper and additional salt if needed.
2. Ladle the hot soup into bowls. Serve immediately, perhaps with a crusty bread or a drizzle of extra virgin olive oil.