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Sausage and Kale Soup
You'll Need
- 2 tablespoons olive oil
- 1 small onion, minced
- 6 sausages cut into 1” chunks
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ¼ teaspoon fresh ground nutmeg
- 4 cups chopped kale cut into thick ribbons (stems and centre ribs removed)
- 1 – 540ml can pinto beans, drained and rinsed
- 4 cups chicken stock
- 2 cups water
Prep and Cook
- Heat the oil in a Dutch oven or stockpot set over medium heat. Add the onion and sausage and cook until the meat is no longer pink and the onions are translucent, about 7 minutes.
- Add the red pepper flakes, oregano, nutmeg and kale. Stir well to combine.
- Add the beans, stock and the water and bring to a boil.
- Reduce the heat, cover with a lid set slightly ajar and simmer for 15 minutes.
Good to Know: This soup can easily be doubled or tripled. It keeps well in the fridge for up to three days.
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