ZUPPa DI CAVOLO NERO, CANNELLINI, E SALSICCE
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 2 Italian sausages, skins removed and meat crumbled
- 4 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 quarts chicken stock
- 1 cup white wine
- 6 fresh thyme sprigs
- 1 bunch kale, washed and chopped
- 4 cups cooked cannellini beans
Directions
- Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
- Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.
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