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.
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.
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.
Serve with a crusty baguette or Garlic Crostini with Spinach Salad.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips