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Recipe

Sausage, Cannellini and Kale Soup

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Scott Phillips

Servings: 4

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.

This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version of this recipe.

Ingredients

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

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 25
      Sodium (mg): 1160
      Carbohydrates (g): 48
      Fiber (g): 12
      Protein (g): 20

Preparation

  • 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 Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.

    Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.

    Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.

Serve with a crusty baguette or Garlic Crostini with Spinach Salad.

To serve 1 vegetarian and 3 meat lovers: Use vegetable broth for the soup. Reduce the sausage to 1/2 lb. and cook the meatballs in the same fashion. After stirring the cider vinegar into the soup and seasoning to taste, set aside 1-3/4 cups of the soup for the vegetarian before adding the meatballs.

Reviews

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Reviews

  • Krispie | 01/18/2017

    Super easy and very tasty and satisfying.

  • beckyzig | 08/01/2016

    It's become a family favorite, my kids' preferred recipe for eating kale. We never have leftovers!

  • MairiC | 03/09/2015

    Great soup....very flavourful and rich broth. I used baby kale, so added it much later, and used thyme instead of rosemary. Didn't have a cheese rind but added some shredded romano to serve, and forgot all about the vinegar...next time.

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