An easy and hearty minestrone featuring sausage and kale! Noodles, beans, and vegetables here make this soup a complete meal on its own. Serve it with crusty bread and parmesan.
Course: Dinner, Main Course, Soup
Author: Mandy Jackson
1 1/4poundItalian sausage,casings removed
1celery rib,sliced thin
1(14.5 ounce) candiced tomatoes
1(15.5 ounce) cankidney beans,drained
1cupdry elbow noodles
1tablespoonapple cider vinegar
For serving: parmesan
Heat the oil in a large pot with a lid over medium. Add the sausage and brown 10-12 minutes, breaking up with a wooden spoon as it cooks. Remove with a slotted spoon to a plate lined with paper towel.Add the onion, carrot, celery, garlic, oregano, rosemary, salt, and pepper to the pot. Cook, stirring occasionally for 5 minutes - until the vegetables soften slightly. Return sausage to the pot and add the tomatoes, beans, and chicken broth. Bring to a boil. Reduce heat to a simmer, cover, and cook 20 minutes.Add noodles and cook - uncovered - 10 minutes. Stir occasionally so noodles don't stick to the bottom. Add kale and vinegar and cook an additional 2 minutes. Serve topped with parmesan.