Sausage Minestrone with Kale

I have set out to recipe my way through 365 veggies. This hearty soup has not one, not two, but 5 different vegetables. The most interesting one is kale, though, which provides a nice little peppery punch to this recipe without being overpowering. This takes about as long to make as spaghetti, so why not mix things up a little and serve pasta a different way?

 

 

Sausage Minestrone with Kale

1/2 pound sausage, sliced
2 medium zucchini, quartered lengthwise and sliced 1/4-inch thick
2 carrots, peeled and sliced
1 medium white onion, chopped
2 cups kale, coarsely chopped
1 can diced tomatoes (28 ounces)
4 cup stock or broth
15 ounces canned great Northern beans, drained and rinsed
1 cup rice pasta or quinoa

Heat a soup pot to medium high. Add sausage and cook for about two minutes, stirring from time to time so the sausage cooks on all sides. Add zucchini, carrots and onion; sauté over high heat until onion is transparent, about 7 minutes. Add kale; sauté until wilted, about 3 to 5 minutes.

Add diced tomatoes, broth, and pasta or quinoa. Simmer until carrots are tender, about 20 minutes. Stir in cooked the beans, and add salt and pepper to taste.

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