- 1/2 lb mild Italian Sausage
- 1 med. white or yellow onion
- 2 carrots peeled and chopped
- 4 cloves garlic peeled and minced
- 2 tsp cumin
- 1 tsp curry powder
- 1/2 tsp thyme
- 1 28 oz can diced tomatoes (drained)
- 4 c. Vegetable Broth
- 2 c. Water
- 1 tsp salt
- black pepper (as desired)
- kale (ribs removed and chopped)
- juice from 1 medium lemon
- noodles of your choice (I like Ditali)
INSTRUCTIONS
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup. In a separate pot boil some water and add the noodles. Cook noodles until aldente and set aside.
- Once the oil is shimmering, add the chopped onion, sausage and carrot and cook, stirring often, until the onion has softened and is turning translucent, and sausage is almost or fully cooked. (It will finish in the pot.) Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the vegetable broth and water. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
- Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. At this point I add my noodles. to my bowl verses the pot. if you add them to the soup they will absorb all of the britg if yiu have any left overs. So I keep mine separate. Serve immediately.
