KALE "MINESTRONE" WITH SAUSAGE

Kale

Provided by Heirloom Tomato

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

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1 onion, diced
2 tablespoons olive oil
2 yellow summer squash, diced in 3/4-inch cubes
1 tablespoon chopped garlic
8 cups chicken broth
2 teaspoons dried sage
2 teaspoons italian seasoning
2 teaspoons smoked paprika
1 (16 ounce) can kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes, including the juice
1 bunch kale, cut into small pieces, ribs and stems removed
1 cup elbow macaroni (Barilla Plus brand is ideal)
1/2 teaspoon red pepper flakes
freshly ground pepper
4 links fully-cooked chicken sausage (I used roasted garlic flavor)
parmesan cheese, to sprinkle on each serving

Steps:

Heat olive oil in a large pot.
Saute the onion and yellow squash for a few minutes until just starting to color.
Add the sage, Italian seasoning and smoked paprika.
Add the chopped garlic and cook for one minute.
Add the chicken broth, kidney beans and diced tomatoes.
Bring to a boil then lower heat and simmer 15 minutes, partly covered.
Add chopped kale and simmer 15 minutes more, partly covered.
Slice the chicken sausage into 1/4" slices and brown it lightly in a large skillet.
Add the sausage slices, elbow macaroni and red pepper flakes to the soup pot and simmer until macaroni and kale are tender, about 15 minutes more, partly covered.
Finish with freshly ground pepper to taste.
Sprinkle a little parmesan cheese on each serving.