Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and R

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 9 hours 35 minutes

食材

1/2 pound dried black eyed peas (see note)

Kosher salt

2 tablespoons extra-virgin olive oil, plus more for serving

12 ounces mild Italian sausage, removed from casing

1 medium onion, finely diced (about 1 cup)

2 large stalks celery, finely diced (about 1 cup)

3 cloves garlic, minced (about 1 tablespoon)

2 tablespoons minced fresh rosemary leaves, divided

2 tablespoons grated lemon zest from 2 lemons, divided

1 1/2 quarts homemade or store-bought low sodium chicken stock

2 bay leaves

1 bunch kale, trimmed, washed, and roughly chopped (about 2 quarts)

Freshly ground black pepper

步驟

Place beans in a large bowl and cover with 3 quarts of water. Add 2 tablespoons kosher salt and set aside at room temperature overnight (see notes).

Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking it up with a wooden spoon or potato masher until starting to brown, about 8 minutes total. Add onion and celery and cook, stirring, until softened, about 4 minutes. Add garlic, half of the rosemary, and half of the lemon zest and cook, stirring, until fragrant, about 30 seconds. Add chicken stock and bay leaves.

Drain and rinse beans, then add to pot. Bring to a boil over high heat, reduce to a simmer and cook, stirring occasionally, until beans are fully softened, about 1 hour. Discard bay leaves.

Transfer 2 cups of soup to a blender and blend on high speed until smooth. Return to pot. Add kale and cook until tender, about 10 minutes longer. Season soup to taste with salt and pepper and serve immediately, drizzling with olive oil and sprinkling with remaining rosemary and lemon zest.

營養

• 每份大小: Serves 4
• 卡路里: 662 kcal
• 總脂肪: 32 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 0 g
• 膽固醇: 48 mg
• 鈉: 2022 mg
• 總碳水化合物: 59 g
• 膳食纖維: 13 g
• 總糖: 11 g
• 蛋白質: 40 g