Sausage and Clam Soup

Ingredients

• 28 ounce canned tomatoes whole peeled canned
• 14 ounce beans white drained and rinsed canned
• 4 servings top for serving
• 3 cloves garlic minced
• 8 ounces sausage italian hot thinly sliced
• 0.5 bunch kale trimmed roughly chopped
• 16  littleneck clams scrubbed
• 2 tablespoons olive oil extra-virgin
• 1 small onion chopped
• 0.8 cup can orange juice concentrate frozen thawed canned
• 0.5 teaspoon pepper flakes red
• 1 tablespoons citrus champagne vinegar 

Equipment

• pot

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sausage and cook, turning, until browned, about 4 minutes.
3. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes.
4. Stir in the orange juice concentrate, kale and 3 cups water.
5. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes.
6. Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.
7. Photograph by Kana Okada