Kula Fields Kale and Sausage Soup

Kula Fields Kale and Sausage Soup

I recently took this simple hearty soup to a Slow Food Maui  convivium to celebrate Terra Madre Day and it was all the rage.  Perfect for our “chilly” Hawaiian winter weather as of late.  Soups are so nourishing to the soul.  This recipe will serve a crowd or provide for some tasty leftovers for lunch the next day.  Feel free to substitute or add extra veggies.

Kula Fields Kale and Sausage Soup
Serves a crowd

1 pound mild Italian sausage – casings removed
2 medium onions, diced
4 cloves garlic, minced
3 tablespoons olive oil
4 ounces crimini mushrooms, sliced
1 medium zucchini, quartered and sliced
2 medium tomatoes, diced
1/2 teaspoon red pepper flakes
8 cups chicken broth
2 cups water
1 jar Kula Fields Fire Roasted Tomato Basil Sauce
2 cans chickpeas, drained and rinsed
1 – 1/2 pounds kale, rough chopped
1/4 teaspoon cayenne pepper
2 teaspoons fresh oregano
1 teaspoon fresh thyme
Salt and pepper

In a large soup pot, brown sausage, onions, & garlic in olive oil.  Add mushrooms and sauté.  Add zucchini, tomatoes, red pepper flakes , and cayenne and stir until veggies are soft.  Add chicken stock, water, and tomato sauce stir and let come to a boil.  On medium heat, add chickpeas, fresh herbs, and kale. Let simmer until kale is tender.  Salt and pepper to taste.  Enjoy!

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