Minestrone with Kale and Light Wheat Bread

This hearty soup makes a complete meal. I like to serve it with homemade bread, or boil some shell-shaped pasta and place it in the bowls before serving the soup (adding the noodles directly to the soup can make them soggy.)

Minestrone Soup (serves 4-6)

1 lb hot Italian sausage (bulk or with casings removed)
1 large or a handful of small carrots, diced
1/2 medium onion, chopped
3-4 cloves garlic, minced
4 cups chicken or beef broth
15 oz can white beans, rinsed and drained
2 15 oz cans Italian-style stewed tomatoes, with juice
Salt and pepper
1 large bunch kale or other greens

This time I formed the Italian sausage into meatballs before cooking it. I liked this result – when I just browned the bulk sausage it broke up into tiny pieces that gave the soup a gritty texture.

In a stockpot, cook the sausage until browned. (if meatballs stick, pour in a bit of water and carefully unstick them.) If there is excess fat, spoon it out but leave a little. Add the carrots, oninon, and garlic and stir until softened and fragrant. Add the tomatoes and their juice. Break up big chunks of tomato with your spoon. Add the beans and broth, and simmer while you prep the kale: Wash, remove the tough stems, and chop or tear into small pieces. Stir the kale into the soup and simmer it for 10 minutes or until it’s fairly tender. Taste the soup and adjust the seasonings – you may need only a bit of extra salt since the broth and tomatoes contain salt. Serve piping hot.