Minestrone with Kale and Turkey Sausage

By mschweickert

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)
• 4 cups low-sodium chicken broth

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.

Meanwhile, heat the remaining 1 tablespoon olive 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, chicken 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.