Kale Soup with Portuguese Sausage

Name: Kale Soup with Portuguese Sausage
Prep time: 10 h 15 min
Cook time: 10 h 15 min
Total time: 10 h 15 min
Yield: 20
Cuisine: Global
Ingredients: 227 grams Portuguese andouille sausage, sliced; 946 milliliters beef stock; 822 grams white beans, rinsed and drained; 2 carrots, chopped, or more to taste; 1 stalk celery, diced; 946 milliliters chicken stock; 2 sprigs fresh thyme; 0 teaspoons garlic salt, or to taste; 1 teaspoon ground black pepper; 2 bunches kale, torn into small pieces; 2 teaspoons kosher salt; 1 onion, unchopped; 3 cloves whole garlic cloves

Kale Soup with Portuguese Sausage might be just the hor d'oeuvre you are searching for. One serving contains 116 calories, 8g of protein, and 4g of fat. This gluten free and dairy free recipe serves 20. It is perfect for Autumn. A mixture of thyme, garlic cloves, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 10 hours and 15 minutes. Portuguese Sausage-Kale Soup, PORTUGUESE SAUSAGE KALE POTATO SOUP, and Caldo Verde (Portuguese Kale and Sausage Soup) are very similar to this recipe.

Instructions

Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight.

Ingredients you will need

Chicken Stock

Whole Garlic Cloves

Black Pepper

Beef Stock

Beans

Onion

Thyme

Salt

Equipment you will use

Slow Cooker

Remove and discard the onion and garlic.

Ingredients you will need

Garlic

Onion

Switch slow cooker to 'Keep Warm' setting.

Equipment you will use

Slow Cooker

Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.

Ingredients you will need

Andouille Sausage

Garlic Salt

Carrot

Sausage

Celery

Stock

Kale

Soup

Equipment

Slow Cooker

Ingredients

Servings:

227grams

Portuguese andouille sausage, sliced 946milliliters

beef stock 822grams

white beans, rinsed and drained 2

carrots, chopped, or more to taste 1stalk

celery, diced 946milliliters

chicken stock 2sprigs

fresh thyme 0teaspoons

garlic salt, or to taste 1teaspoon

ground black pepper 2bunches

kale, torn into small pieces 2teaspoons

kosher salt 1

onion, unchopped 3cloves

whole garlic cloves

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ruffino Prosecco Made with Organic Grapes. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 22 dollars per bottle.

Ruffino Prosecco Made with Organic Grapes

The bouquet is fragrant and bursting with fruit notes. It has clean aromas of apples, pears, and citrus, accompanied by hints of wisteria. Crisp, clean, and delicate with fine bubbles on the palate. Intense flavors of apple and peach lead to a pleasant finish with lingering fruit and floral notes.