Sausage, Cannellini and Kale Soup

Submitted by Jo Coburn

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

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 12

ingredients

• 453.59 g mild Italian sausage, casings removed
• 59.16 ml olive oil
• 2 onions, chopped
• 2 garlic cloves, crushed or minced
• 1892.0 ml stock, homemade chicken, turkey, vegetable
• 236.59 ml white wine
• 2.46 ml dried thyme
• 1 bunch kale, washed and chopped
• 946.36 ml cooked cannellini beans

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.

Reviews

[crazy hippie cook]

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.

 

[JackieOhNo!]

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.