Recipe by Naomi Nachman

Vegetable Soup with Kale, Apple, and Cabanossi Sausage

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Vegetable Soup

  • 1 tablespoon extra-virgin olive oil

  • 1 cup diced onion

  • 1 large Jalapeno pepper, seeded, with ribs removed

  • 1 cup diced celery

  • 1 cup gala apples, peeled and chopped

  • 1 (6-ounce) package chicken cabanossi (kabanos), sliced into 1/2 inch rounds

  • 1 bunch kale, chopped, about 6 cups

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 teaspoon cumin

  • 4 cups Manischewitz Chicken or vegetable broth

  • 14 and 1/2 ounces Tuscanini Diced Tomatoes, undrained

  • 1 (15-ounce) can white beans, such as Great Northern, drained and rinsed

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon ground black pepper

  • dash of sriracha (optional)

Directions

Prepare the Vegetable Soup with Kale, Apple, and Cabanossi Sausage

1.

In a large soup pot, heat olive oil over medium-high heat. Add onions, pepper, celery, apples, and sausage. Sauté, stirring, until onion is just tender.

2.

Reduce heat to medium-low. Add kale, garlic, and cumin; cover and continue cooking for two minutes.

3.

Add remaining ingredients; cover and cook for 15 to 20 minutes, until vegetables are tender.

4.

Taste and adjust salt, pepper and cumin, as needed.

Credits

Styling and photograhy by Sarah Husney

Vegetable Soup with Kale, Apple, and Cabanossi Sausage

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