Italian Sausage, White Bean, and Kale Soup Recipe
Consider This Kale and White Bean Soup Your Dreary Day Dinner Prescription
Dark, dreary nights have you down? Do you have a case of the seasonal blahs? This classic Italian soup will set you right. Light and bright in flavour (a generous slug of cider vinegar is not, I repeat, not, optional), yet hearty and wholesome (thank you, beans and meatballs), this soup is just the thing to curl up with while rain pitter-patters on your roof. This particular recipe even includes a nifty time-saving flavour booster: instead of making meatballs from scratch, roll bulk Italian sausage into itty-bitty bites; they're already perfectly seasoned!
Adapted from Fine Cooking This soup is fairly mild, but for less spice, swap sweet Italian sausage; for more, add a generous pinch of red pepper flakes at the same time that the garlic and tomato paste are added.Sausage, White Bean, and Kale Soup
Notes
Ingredients
1 medium leek or yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 medium celery stalks, finely chopped
Sea salt
1 tablespoon minced fresh rosemary
2 tablespoons tomato paste
2 large cloves garlic, minced (about 1 tablespoon)
1.2 L chicken broth
Two tins cannellini beans, rinsed and drained
170 grams (about 1 bunch) kale, centre ribs removed, leaves chopped
1 parmesan rind (1-by-3 inches; optional), plus grated parmesan for garnish
340 grams hot bulk Italian sausage, rolled into bite-size meatballs
2-3 tablespoons cider vinegar, to taste
Freshly ground black pepperDirections
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