Sausage, Cannellini and Kale Soup

Sausage, Cannellini and Kale Soup
Photo by Scott Phillips

Ingredients

  • 2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs
  • 1 medium carrot, peeled and finely chopped (¾ cup)
  • 1-½ tsp. minced fresh rosemary
  • Two 15-oz. cans cannellini beans, rinsed and drained
  • 1 Parmigiano-Reggiano rind (1x3 inches; optional)
  • 1 medium celery stalk, finely chopped (¾ cup)
  • 1 medium yellow onion, finely chopped (1-½ cups)
  • + 7 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 large cloves garlic, minced (1 Tbs.)
    • 1 quart homemade or lower-salt chicken or vegetable broth
    • 1-½ tsp. cider vinegar
    • 1-½ Tbs. extra-virgin olive oil
    • 2 Tbs. tomato paste
    • 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)

Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and ...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network