Randy Mayor; Jan Gautro
6 servings (serving size: 1 cup stew and 1 toast)

Try this dish with various flavored chicken sausages and other mild cheeses, such as fontina or mozzarella.

How to Make It

Step 1

Preheat broiler.

Step 2

Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; sauté 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until kale is tender. Remove from heat; stir in lemon juice.

Step 3

While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.

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Ratings & Reviews

MrsBachand's Review

October 13, 2013
Really tasty! I added a bit of onion and carrots to the garlic and sausage. I used spicy chicken sausage instead of the smoked sausage, but other than that followed the recipe. Very fast and very good!

SarahSz's Review

October 13, 2013

KatieInPhilly's Review

December 30, 2012
This was really good, would definitely make again. I made about 1 1/3 or 1 1/4 the recipe to use up 3 (15 oz) cans of beans and 13 oz of sausage, so I added extra of everything. Couldn't find this exact sausage so used smoked turkey sausage and added some fennel seeds to the sausage and garlic sauté. After adding the kale, I was concerned about not enough liquid for it, so I kept adding more broth... then when I served it, there was too much liquid. I forgot it is a stew! Even though only a small portion of the kale was in the liquid when added to the pot, the rest of it wilted during the simmering time so that it would have been better without extra broth.

Sharonbowling's Review

October 22, 2012

CherylR1954's Review

October 17, 2010

Kitchengeek's Review

December 28, 2009
Love this recipe - don't usually make bread. Not fancy, but tastes great. Works with other sausages like turkey kielbasa. Have used spinach, shorten cooking time to just enough to wilt. Leftovers are better with Kale.

brainyzany's Review

October 26, 2009
i used this as a template and made a bunch of changes: 1) swiss chard for the kale; 2) added onions, carrots, red pepper, sauteed with salt, garlic, and cumin before adding the rest; 3) used 2 cups stock instead of 1 cut water, 1 cut stock; 4) used a smoked turkey kielbassa; and 5) substituted a chopped jalepeno for the red pepper; and 6) added a bunch of chopped cilantro at the end. by adding the extra veggies, including a large volume of chard, and more sausage, the soup was much more like a stew and less soup-like. i also skipped the bread.

LynnAllen02's Review

March 28, 2009
This is a standard recipe in our house, we freeze it and take it for the first night's dinner on camping trips...easy and good for you! Have used frozen spinach in place of the kale, turkey or chicken sausage, and have used several different cheeses, but we skip the bread...watching our weight...

falljunelaker's Review

March 04, 2009
This was really, really good. Very easy. Flavorful. If you don't like spicy, cut the crushed red pepper. We made it as is, though, & it will definitely be a staple b/c it's fast & good. It does thicken with refrigeration, so be prepared for that with leftovers if it will bother you.