Sausage, Cannellini and Kale Soup

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

adapted from Every Day in Tuscany....my new fav

Ingredients Nutrition

Directions

  1. Saute crumbled sausage in oil until well browned. Set aside.
  2. Saute onions and garlic until translucent. Combine with stock in a large pot.
  3. Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
  4. Bring to a boil, cover, and simmer 15 minutes.
  5. Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
Most Helpful

This soup is really good. I used chicken sausage instead. I love it that it is so healthy and so tasty at the same time. I had my first experience with kale and love it.

crazy hippie cook April 27, 2013

A filling and hearty soup that is super easy to make, although I didn't quite follow the recipe as written but took even more shortcuts. I had bulk sweet Italian sausage that I browned with the onions and garlic at one time. I then added the wine and fresh thyme (along with some salt and pepper to taste) and let it cook down a little. I then added the stock, brought it to a boil, added the kale, and simmer for 15 minutes, covered. I then two 15-oz. cans of cannellini beans straight from the can and simmered for another 15 minutes. The end result was thick and absolute comfort food. The flavors were great and a slice of crusty bread completed the meal. Definitely a keeper! Made for Spring PAC 2012.

JackieOhNo! April 10, 2012