Sausage, Cannellini and Kale Soup

Sausage, Cannellini and Kale Soup
Photo by Scott Phillips

Ingredients

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network