Italian Sausage Kale Soup

By calypan

Ingredients

• 1-1/2 pounds Italian turkey sausage links, casings removed
• 1 medium onion, chopped
• 8 cups chopped fresh kale
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 cup white wine or chicken stock
• 1 carton (26 ounces) chicken stock
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes
• 1/2 cup sun-dried tomatoes (not packed in oil), chopped
• 1/4 teaspoon pepper

Preparation

Step 1

•Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Drain, reserving 1/4 cup drippings; set sausage aside. Saute kale in reserved drippings until wilted. Add garlic and, if desired, pepper flakes; cook for 1 minute. Add wine; cook 2 minutes longer.
• Stir in the stock, beans, diced tomatoes, dried tomatoes, pepper and sausage mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until kale is tender. Yield: 8 servings (2 quarts).