Sausage cannellini and kale soup

Sausage, Cannellini & Kale soup

Serves 4

  • 1 1/2 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped (11/2 cups)
  • 1 medium carrot, peeled and finely chopped (3/4 cup)
  • 1 medium rib celery, 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
  • 2 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 (1x3 inches; optional)
  • Kosher salt and freshly
  • ground black pepper
  • 2/3lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs
  • 11/2 tsp. cider vinegar

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. Serve with a crusty baguette or garlic crostini.

  1. 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
  2. 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.
  3. Add the sausage to the soup and bring to a simmer over medium- high heat. Cook for another 5 minutes to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.