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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This soup was wonderful. Didn’t change a thing! Didn’t miss not having parmesan rind. May use turkey sausage next time...a little healthier!
I just spent the morning making this soup and it is grey, rainy and chilly day here in Montreal. I made a few changes to the recipe along the way based on a similar Fine Cooking recipe - Mediterranean Kale & white Bean Soup with Sausage. I added a pinch of crushed red pepper flakes, used lemon juice instead of apple cider vinegar, used six cups of chicken broth and tossed in a frozen Parmesan rind I had in the freezer. The excellent quality of the sweet Italian sausage certainly kicked the taste of this soup up a notch. I look forward to enjoying this soup tonight as I think all the flavours need some time to merge.
Love this recipe! It’s a perfect soup for a cold winter night. I actually use chorizo for the meatballs. It adds a wonderful flavor to the soup.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?