- 2 tablespoons extra virgin olive oil
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 cup diced celery
- 1/2 cup diced carrot
- 8 to 12 ounces andouille sausage or smoked sausages (diced or thinly sliced)
- 2 cloves garlic (minced)
- 1 bunch kale (chopped, about 8 to 10 cups)
- 4 cups chicken broth
- 1 (14 1/2-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can white beans (great northern or navy beans, drained and rinsed)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
Optional: Tabasco
Steps...
- Gather the ingredients.
- In a large skillet or sauté pan, heat the olive oil over medium-high heat.
- Add the diced onions, bell pepper, celery, carrots, and sausage. Sauté, stirring, until the onion is just tender.
- Reduce the heat to medium-low. Add the kale and garlic; cover and continue cooking for 2 minutes.
- Add the remaining ingredients; cover and cook for 15 to 20 minutes, until the vegetables are tender.
- Taste and add more salt if needed.
