Minestrone Soup with Turkey and Kale

Ingredients:

• 2 cups sourdough bread, torn into pieces, crusts removed
• 2 tablespoons extra-virgin olive oil
• 2 uncooked Italian turkey sausages (about 170g), casings removed
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, crushed
• Half a small bunch curly kale, chopped (about 8 cups)
• 1 can (400 g) of canned chopped tomatoes
• 1 can (425g) canned chickpeas, drained
• 3/4 cup ditalini pasta (about 110 g)
• 4 cups lightly salted chicken broth

Preparation:

1. Preheat oven to 200°C (400°F). Toss the bread on a baking sheet with 1 tablespoon of olive oil and season with salt and pepper. Bake, stirring halfway through, until crisp, 15-20 minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon, until darkened and browned in spots, 4 to 6 minutes. Add the onion, carrot, garlic, 1/2 teaspoon salt, and some freshly ground black pepper; cook until almost tender, 6 to 8 minutes. Add the kale and cook until wilted completely, about 2 minutes. Add the tomatoes, chickpeas, pasta, chicken broth, and 4 cups water. Cover and bring to a simmer, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper to taste.
3. Ladle the soup into bowls. Top with croutons and season with pepper.