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Spicy Kale Chowder With Andouille Sausage

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“A staff favorite at Food & Wine Magazine. A lively Pinot Grigio such as the 2003 Luna Napa Valley has enough acidity to tame the spice in this soup.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large soup pot.
  2. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes).
  3. Add ginger and andouille and cook for 5 minutes, stirring occasionally.
  4. Add the tomatoes and their juices; bring to a boil.
  5. Add the stock and kale; return to a boil.
  6. Reduce heat to medium, simmering until the kale is tender (about 10 minutes).
  7. Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.

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