It takes a lot of fast talking to get Ben to go with soup. I don’t believe he dislikes it, exactly. It’s more that he resents it for not being half a ham or a side of beef. This week, after an indulgent food weekend, and some chilly Pennsylvania weather, I caught him in a moment of weakness, and talked him into soup. This recipe (adapted from one my mom gave me) is a real winner because it is quick, healthy, hearty and delicious!
Sausage Kale Soup
1 pound sausage
1 onion, chopped
2 garlic cloves, chopped
2 quarts chicken broth
2 cups red lentils
1 28 ounce can crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
7 cups loosely packed baby kale leaves
1 baguette (for serving)
Cook the sausage in a large soup pot over medium-high heat, stirring often, until the meat begins to brown, about 4 minutes. Add the onion and garlic and cook another 4 minutes. Add the broth, stirring and scraping to loosen any browned bits from the bottom of the pot. Add the lentils, tomatoes, salt and pepper and bring to a boil. Reduce heat to low and simmer until lentils have softened, 20-25 minutes. Stir in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with a baguette.
That soup looks so good and strangely familiar too!
You may note that I adapted it a bit by doubling the broth and increasing the kale. It is one of our favorites for cold weather these days!