Sausage, Cannellini and Kale Soup

Sausage, Cannellini and Kale Soup
Photo by Scott Phillips

Ingredients

  • 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
  • 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
  • + 7 more ingredients
    • 1-½ tsp. minced fresh rosemary
    • 2 large cloves garlic, minced (1 Tbs.)
    • 1 quart homemade or lower-salt chicken or vegetable broth
    • 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

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