Tuscan Kale Soup with Fennel Sausage & Potatoes

🧂 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

• 1 Preheat oven to 200 C / 400 F (for the crispy kale garnish).
• 2 Thoroughly wash and dry the kale. Cut the stalks out and dice them finely. Set
  the leaves aside for now.
• 3 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.
• 4 Add the shallot and garlic, sauté again until aromatic and everything is
  browned.
• 5 Add the potatoes and water (at least 5 cups or enough to cover).
• 6 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.
• 7 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.
• 8 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).
• 9 Taste and adjust seasoning.
• 10 When ready to serve, lay or crumble the crispy kale on top and more fresh
  cracked black pepper (if desired).

Nutrition Info