Ingredients
- 3 tbsp olive oil
- 500g pork or chicken sausage
- 1 tsp sea salt
- 3/4 tsp fresh ground pepper
- 2 cloves garlic, chopped
- 2 stalks celery, diced
- 1 carrot, diced
- 2 tbsp tomato paste
- 1 can (425g) diced tomatoes
- 5 cups chicken or vegetable stock
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 bunch kale, ribs removed, chopped
Directions
- Heat a large Dutch oven or pot over medium high heat.
- Add the olive oil. When hot, add the sausage and cook for 7-8 minutes. Use a wooden spoon to break up the sausage as it cooks. Add the onion, salt, pepper, garlic, celery, and carrot and cook, stirring, for about 3 minutes. Lower the heat to medium
- Add the tomato paste a spoonful at a time, pressing it against the sides of the pot as you stir to eliminate lumps.
- Stir in the diced tomatoes, chicken broth, basil, and thyme. Cover and let cook for about 10 minutes.
- Toss in the kale and continue cooking for another 10 minutes. Service immediately or keep at a low simmer until ready to ladle into bowls.
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