© Frances Janisch
Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : 12

How to Make It

Step 1    

Heat the olive oil in a large soup pot. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the ginger and andouille and cook for 5 minutes, stirring occasionally. Add the tomatoes and their juices; bring to a boil. Add the stock and kale; return to a boil.

Step 2    

Reduce the heat to moderate and simmer the soup until the kale is tender, about 10 minutes. Season the soup with salt and pepper and serve, or let cool and freeze.

Make Ahead

The soup can be frozen for up to 1 month.

Notes

Andouille is a spicy smoked pork sausage that is traditionally added to Louisiana specialties like gumbo and jambalaya. Aidells' Cajun Style Andouille sausage is a great choice and is available in many supermarkets.

Suggested Pairing

A lively Pinot Grigio from Napa Valley has enough acidity to tame the spice in this soup.

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