I make this kale soup twice a month and my 17 year old son likes it a lot.
Recipe Summary Kale Linguine
This kale linguine dish is a meal in itself. Lots of protein and vegetables with pasta. No sides needed!Ingredients | Soup Recipes With Ground Beef And Kale
7 ounces whole wheat linguine
1 cup water
1 cup beef stock
½ pound fresh kale, chopped
1 tablespoon olive oil
1 pound ground beef
½ cup diced onion
½ cup diced celery
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 tablespoon Italian seasoning
3 tablespoons whole milk
½ teaspoon salt
⅛ teaspoon ground black pepper
Directions
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
Bring water and stock to a boil in a medium pot over high heat. Add kale; reduce heat to low and let simmer, covered, until kale is tender but not mushy, about 20 minutes. Drain and set aside.
Heat a 10-inch cast iron skillet over medium heat. Add oil to coat. Increase heat to medium-high. Add beef and stir quickly to crumble. Add onion and celery; continue to cook and stir until meat is browned, 5 to 7 minutes. Drain and discard grease.
Stir diced tomatoes and Italian seasoning into the meat mixture over medium heat until thoroughly warm, about 5 minutes. Add milk, salt, and pepper; stir until blended. Stir in cooked kale. Remove from heat and serve over tossed linguine.
If you want to avoid canned tomatoes, dice 2 to 3 fresh Roma tomatoes (best if par-boiled and skinned, but okay to use them raw) and add to Step 4. Add 1 teaspoon diced pickled jalapeno peppers, if desired.
You can use turkey stock instead of beef, and ground turkey instead of beef, if desired.
Info | Soup Recipes With Ground Beef And Kale
prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
Yield:
4 servings
