Tuscan Kale Soup with Fennel Sausage & Potatoes
This Tuscan kale soup with fennels sausage and potatoes is a hearty and wholesome bowl of flavorful ingredients that will have you coming back for seconds.
Servings 4
Calories 620kcal
Equipment
- large pot with lid
Ingredients
- 500 grams ground pork about 1lb
- 700 grams potatoes about 1.5 lbs, finely cubed
- 200 grams Lacinato kale one big bunch
- 0.5 cup shallot finely diced
- 5 cloves garlic mashed or grated
- 2 teaspoons flour
- 2 tablespoons fennel seeds
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- 2.5 teaspoons salt or more to taste
- 1 teaspoon black pepper or more to taste
- 3 tablespoons olive oil
- 1250 ml water 5 cups
Instructions
- Preheat oven to 200 C / 400 F (for the crispy kale garnish).
- Thoroughly wash and dry the kale. Cut the stalks out and dice them finely. Set the leaves aside for now.
- Heat 2 tablespoons of the oil in your pot over medium-high heat. Add the ground pork, fennel seeds, half the seasonings and salt. Sauté until lightly browned, breaking it up constantly.
- Add the shallot and garlic, sauté again until aromatic and everything is browned.
- Add the potatoes and water (at least 5 cups or enough to cover).
- Cover with lid and simmer over medium heat for 30 minutes or until the potatoes are fork tender. Add another cup of water if the water reduces too much.
- While the soup is simmering, take half the kale leaves and rub them with the remaining tablespoon of oil. Roast them in the preheated oven for 6-8 minutes or until crispy. Remove from oven and set aside until ready to serve.
- Chop up the remaining kale leaves into bite-sized pieces and add them to the soup at around the 25 minute mark (or after you turn off the heat if you like them a bit firmer).
- Taste and adjust seasoning.
- When ready to serve, lay or crumble the crispy kale on top and more fresh cracked black pepper (if desired).