Usually, I’m not down for attending cooking classes at kitchen supply stores or ‘we do team building events!’ type places. The work is done for you and at some places, you can’t take the leftovers home, so if you took a 3PM class and weren’t quite hungry, you can’t take your’s home for later. Speaking from experience, bitterly.
Then I went to The Wine Artist with my MIL and they let you drink wine while making your dinner and I’m 100% certain that made the whole cooking in a group thing, more enjoyable. The menu that night was also bomb, the theme was Under The Tuscan Sun.
So, today’s Taste Test recipe you most definitely want to try this weekend is the Tuscan kale soup.
But first, let’s recap in case you don’t know my rules…
I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. The word foodie and hefty paragraphs filled with adjectives about the recipe annoy me. Oh, and photographs that have dusted flour and cutting boards.
You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.
1 Tablespoon olive oil
1-pound spicy Italian ground sausage
1 onion diced
2 carrots, peeled and diced
4 garlic cloves minced
1 (14.5 oz) can white cannellini beans
4 cups chicken broth
2 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1 bunch of kale, roughly chopped with stems removed
Toppings: parmesan cheese
- Heat oil in a large pot. Add sausage and cook until no longer pink. Add in onions and carrots and saute for a few minutes until onions are soft. Add garlic and continue to cook for a few minutes.
- Add in beans, chicken broth, water, salt, pepper, Italian seasoning, and red pepper flakes and stir together. Cover and bring to a boil. reduce heat and simmer for 10 minutes.
- Add in kale and continue to simmer for 10 minutes or until kale and vegetables are tender. Taste and adjust seasoning, as needed.
- The easiest and most impressive soup you’ll ever make.
- I ate this for lunch every day for a week, there is such thing as too much kale for the system…but I’d probably make a big batch and do it all over again #noragrets bwahaha.
- During the class, we also pan-fried baguette slices for dunking purposes…best idea ever
Would I Make It Again?
I think you know my answer. If it rains, I’m making this soup. If I want soup, I’m making this one, and if I need to bring something somewhere and wait until last minute, I’m bringing this damn soup. SO SO good.