Sausage, Kale, & Cannellini Bean Soup
by MVaughan
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. I leave out the sausage.
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.
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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
- 6 oz. Lacinato kale center ribs removed ; leaves chopped (about 4 firmly packed cups
- 1 Parmigiano-Reggiano rind ; (1x3 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 bit
INSTRUCTIONS
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.
NOTES
Variations
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.
Serving Suggestions
Serve with a crusty baguette or Garlic Crostini with Spinach Salad.
nutrition information (per serving):
Calories (kcal): 430; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 5; Protein (g): 20; Monounsaturated Fat (g): 9; Carbohydrates (g): 48; Polyunsaturated Fat (g): 3; Sodium (mg): 1160; Cholesterol (mg): 25; Fiber (g): 12
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (85g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 7 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 589.4mg | 20 % | |
| Potassium 83.1mg | 2 % | |
| Total Carbohydrate 1.5g | 0 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 1.2g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 7
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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