Minestrone with Kale and Turkey Sausage
Minestrone is a robust Italian soup of assorted vegetables and beans – the choices vary from cook to cook and season to season. In this version we use turkey sausage to add flavor and heartiness; we like how it complements the kale and chickpeas.
Servings 4 Servings
Ingredients
- 2 cups torn sourdough bread crusts removed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 links mild Italian turkey sausage about 6 ounces, casings removed
- 1 small onion diced
- 2 carrots diced
- 2 cloves garlic minced
- 1/2 small bunch curly kale chopped (about 8 cups)
- 1 14.5- ounce can petite diced tomatoes
- 1 15.5- ounce can chickpeas drained and rinsed
- 3/4 cup ditalini pasta about 4 ounces
Instructions
- Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
- Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the croutons and season with pepper.