Kale, Bean and Sausage Soup
Recipe is provided by Beth Blackwelder from the Be Better Team located in Dana Point, California. Growing up in the Imperial Valley of California in the 1970’s I became interested in cooking and baking as a teenager. I was particularly drawn to the healthy recipes using the farm fresh produce and meats locally grown. Over the past 30 years, I have continued to be involved with the local food movement: through teaching informal classing and running a successfully catering business. I am a mother of five children and I live in Laguna Niguel with my husband and one of our sons.
1 pound Italian Sweet sausage
1 large brown onion, diced
1 whole fresh fennel bulb, white part only, chopped
4 cloves garlic, minced
1 1/2 Tablespoons fresh thyme leaves
1/2 teaspoon crushed dried red pepper flakes
140 ounces low-sodium chicken broth
1 large bag of Kale from Trader Joes, or 1 large bunch of kale, washed and chopped
1 (15oz) can cannellini beans, rinsed and drained
8 ounces (1/2 bag) dried mini cheese ravioli
1 cup grated Parmesan cheese
Place sausage links in a heavy large pot over medium high heat and brown. Remove and slice on an angle. Add the next 5 ingredients and sauté until vegetables are soft, about 12 minutes. Add broth and bring to a boil. Add dried ravioli to soup and return to a boil. Boil for 12 minutes. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes. Soup can be refrigerated overnight once cooled down. Add grated cheese separately.