Sausage, Cannellini and Kale Soup

Ingredients

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

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