Name: Minestrone with Kale and Turkey Sausage
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 cups torn sourdough bread, crusts removed; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 links mild Italian turkey sausage (about 6 ounces), casings removed; 1 small onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 1/2 small bunch curly kale, chopped (about 8 cups); 1 14.5-ounce can petite diced tomatoes; 1 15.5-ounce can chickpeas, drained and rinsed; 3/4 cup ditalini pasta (about 4 ounces); 4 cups low-sodium chicken broth

Directions

Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
Ladle the soup into bowls. Top with the croutons and season with pepper.

Photograph by Ryan Dausch

Minestrone with Kale and Turkey Sausage

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