Pastina and Kale Soup with Andouille
This simple soup is packed with flavor thanks to the spicy andouille, and packed with nutrition thanks to the kale. Serve with bruschetta rubbed with garlic and topped with chopped ripe tomatoes and chopped fresh basil.
- 1 cup (7 oz./200 g) small soup pasta, such as stelline, orzo or
- 3 links andouille sausage, about 10 oz. (315 g) total
- 1 Tbs. olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 bunch kale, ribs removed, leaves chopped
- 4 cups (32 fl. oz./1 l) chicken broth
- 1 Tbs. tomato paste
- Salt and freshly ground pepper, to taste
- Grated Parmesan cheese for serving
Bring a pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente (tender but firm to the bite). Drain and set aside.
In a large, heavy pot, cook the sausage over medium heat until no longer pink in the center, about 15 minutes. Remove from the pot and cut into slices 1⁄4 inch (6 mm) thick.
Add the oil to the pot and warm over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the kale, stir to coat and sauté for 3 to 4 minutes. Add the broth and bring to a boil. Reduce the heat to low. Add the pasta, sausage and tomato paste and stir well to combine. Simmer, stirring often, for 5 minutes. Season with salt and pepper and serve topped with grated Parmesan. Serves 4.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011)