© John Kernick
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4 to 6

To add a little heat to this hearty soup, consider making it with spicy Italian sausage. Plus: Great Soup Recipes

How to Make It

Step 1    

In a large pot, heat 1 tablespoon of the olive oil. Add the sausage and cook over moderately high heat, breaking up the clumps, until browned, 5 to 7 minutes. Transfer the sausage to a paper towel-lined plate.

Step 2    

Add the remaining 2 tablespoons of olive oil to the pot along with the potatoes, shallots and garlic. Cook over moderate heat, stirring, until the shallots are softened, about 3 minutes. Add the spinach and kale, season with salt and pepper and cook, stirring, until wilted. Add the tomatoes and their juices, the broth and the basil sprigs and bring to a boil. Partially cover and simmer until the greens and potatoes are tender and the soup is thickened, about 25 minutes.

Step 3    

Discard the basil sprigs. Stir in the escarole and sausage and season with salt and pepper. Ladle the soup into bowls, garnish with chopped basil and serve.

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