Sausage, Cannellini and Kale Soup

Sausage, Cannellini and Kale Soup
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network