Kale, Cannellini Bean & Sausage Soup
(Adapted from Frances Mayes from Everyday in Tuscany: Zuppa di Cavolo Nero, Cannellini e Salsicce)
Ingredients
(Serves 8-10)
2 Italian sausages, skins removed and meat crumbled
4 tbsps olive oil
1 onion, chopped
12 garlic cloves, minced
1-2 cups dry white wine (or white cooking wine)
6 cups chicken stock
6 thyme sprigs
1 bunch of dinosaur kale or bagged, chopped kale
2 cups butternut squash, cubed (optional)
2 zucchini squash, cubed (optional)
4 cups cooked cannellini beans (dried beans or 2 cans of beans)
1 cup shredded parmigiano-reggiano
1. Saute the onions and garlic, add in crumbled sausage in the olive oil and cook until browned.
2. In the same pan, add in the thyme and the white wine to deglaze the pan.
3. Add the chicken stock to the pot. Bring to a boil and add the kale (and other veggies) and cover and simmer for 15 minutes.
4. Add the cooked sausage, parmesan and beans and simmer for another 15 minutes.
4 tbsps olive oil
1 onion, chopped
12 garlic cloves, minced
1-2 cups dry white wine (or white cooking wine)
6 cups chicken stock
6 thyme sprigs
1 bunch of dinosaur kale or bagged, chopped kale
2 cups butternut squash, cubed (optional)
2 zucchini squash, cubed (optional)
4 cups cooked cannellini beans (dried beans or 2 cans of beans)
1 cup shredded parmigiano-reggiano
1. Saute the onions and garlic, add in crumbled sausage in the olive oil and cook until browned.
2. In the same pan, add in the thyme and the white wine to deglaze the pan.
3. Add the chicken stock to the pot. Bring to a boil and add the kale (and other veggies) and cover and simmer for 15 minutes.
4. Add the cooked sausage, parmesan and beans and simmer for another 15 minutes.
