Tuscan Sausage and Kale Bean Soup + Video

Tuscan Sausage and Kale Bean Soup + Video


US
Metric


Servings: Servings
Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings Prep Time
3-4 Servings 1 Hour

Servings Prep Time
3-4 Servings 1 Hour

Instructions
  1. Heat a small frying pan over medium high heat and add the olive oil. Add in the sausages and cook for 5 minutes until starting to brown on the edges.

  2. Add in the onion, carrot, and celery and cook 5 more minutes. Add in the garlic and cook 1 minute.

  3. Add the stock, tomatoes, kale, beans, and oregano. Stir to combine. Cover and simmer for 30 minutes.

  4. Mix the bread mix with the eggs, water, and cider vinegar. Whisk to combine, and then knead for 1 minute when it thickens.

  5. Preheat oven to 425.Line a baking sheet with parchment paper. Split the bread into 4 equal pieces and roll each into a ball. Place on the baking sheet spread apart from each other. Bake for about 45 minutes until cooked through.

  6. Allow the bread to cool 10 minutes before cutting. Cut the top off each bread and pull the center out of the bread to make it into a bowl

  7. To serve, pour the soup into the bread bowls.


US
Metric


Servings: Servings
Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings Prep Time
3-4 Servings 1 Hour

Servings Prep Time
3-4 Servings 1 Hour

Instructions
  1. Heat a small frying pan over medium high heat and add the olive oil. Add in the sausages and cook for 5 minutes until starting to brown on the edges.

  2. Add in the onion, carrot, and celery and cook 5 more minutes. Add in the garlic and cook 1 minute.

  3. Add the stock, tomatoes, kale, beans, and oregano. Stir to combine. Cover and simmer for 30 minutes.

  4. Mix the bread mix with the eggs, water, and cider vinegar. Whisk to combine, and then knead for 1 minute when it thickens.

  5. Preheat oven to 425.Line a baking sheet with parchment paper. Split the bread into 4 equal pieces and roll each into a ball. Place on the baking sheet spread apart from each other. Bake for about 45 minutes until cooked through.

  6. Allow the bread to cool 10 minutes before cutting. Cut the top off each bread and pull the center out of the bread to make it into a bowl

  7. To serve, pour the soup into the bread bowls.

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