Kale and Sausage Soup

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

150 g

Cooked Lentils

1 L

Vegetable Broth

100 g

Pork Sausages

150 g

Tuscan Kale

4 Tbsp

Red Wine

1/2

Small Onion , diced

1/2

Small Carrot , diced

1 Tbsp

Extra-Virgin Olive Oil

plus more for drizzling

1

Chili Pepper

(optional)

Cooking Instructions

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Step 1

In a saucepan heat up the Extra-Virgin Olive Oil (1 Tbsp) , and add the Pork Sausages (100 g) . Cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.

Step 2

Add Carrot (1/2) and Onion (1/2) and cook until softened, about 5 minutes. Pour in the Red Wine (4 Tbsp) and let it evaporate on medium, scraping the bottom of the pan.

Step 3

Add Vegetable Broth (1 L) , sliced Chili Pepper (1) and bring it to a boil. Let is simmer covered with a lid for about 15 minutes. Meanwhile, wash the kale, remove the stems and torn leaves into bite-size pieces.

Step 4

Add Tuscan Kale (150 g) and Lentils (150 g) to the soup, bring back to a simmer and cook for 5 more minutes.