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Experience Michiana

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Cooking with Kale

Aired on September 25, 2012

Recipe: Tuscan Kale Soup

September 25, 2012 (Updated: 11:16 AM)


  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 lb pork sausage (I use Turkey Italian Sausage)
  • 1/2 lb cemini mushrooms
  • 2 or 3 heirloom carrots, peeled and sliced into rounds
  • 3 15 oz. cans of white beans (garbanzo or northern)
  • 2 cloves of peeled and minced garlic
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 bunch of kale-leaves only (Tuscan style is best) chopped into bite-sized pieces
  • Salt and pepper to taste
  • Grated parmesan cheese on top


Brown sausage, carrots, mushrooms, and garlic in olive oil until the sausage is broken up and browned. Add beans. Stir and cook for 3 minutes. Add broth, bay leaf, and kale. Cover and simmer for 15 minutes. Discard bay leaf. Serve in large bowls with grated Parmesan cheese on top. Serves 4.

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