Sausage, Cannellini and Kale Soup

Sausage, Cannellini and Kale Soup
Photo by Scott Phillips

Ingredients

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

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


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network