Now that its cold here in Southern California (you know, 60 degrees) I have been making soups and stews again. I know it doesn’t have to be cold to enjoy them, but something about walking inside to get out of 80 degree weather does not inspire me to sit down to a steaming bowl of something!
While visiting my friend Holland (and her lovely organic garden) she gifted me with a small bunch of Tuscan Kale. While I would usually saute it with a load of garlic and enjoy, I decided to use it as an ingredient for a stew. The thing I love about soups and stews, you can make one easily from whatever you find in the kitchen. I had some Italian sausage, I always have canned beans and tomatoes in the pantry, and deep in the freezer was some turkey stock I made from my Thanksgiving turkey carcass. I was set.
Like any stew, it was even better the next day. Serve it with some crusty bread to sop up the juices and enjoy!
- 1 pound Italian sausage, casings removed and crumbled
- 1 small onion, thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano, preferably Mexican, divided
- 1 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 2 teaspoons roasted garlic
- 8 cups homemade chicken or turkey stock, or store bought broth
- 1 (15 ounce) can diced roasted tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 small bunch Tuscan kale, stems removed and thinly sliced
- 4 ounces orecchiette pasta, cooked until al dente
Add the onion, thyme, basil, oregano, salt and cayenne pepper to the pot, stirring to coat the onions with the spice. Cook until the onions are softened, about 5 minutes. Add the roasted garlic and cook an additional minute.
Return the sausage to the pot. Add the stock, tomatoes and chickpeas. Bring to a boil, reduce to a simmer and cook for 30 minutes.
Add the kale and cook for about 10 minutes, until the kale is softened.
Stir in the pasta, and adjust the seasoning if needed.
Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 8 cups