Sausage, Kale, & Cannellini Bean Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- kosher salt and freshly ground black pepper
- 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
- 2/3 lb. sweet or hot bulk italian sausage rolled into bit
- Carbohydrate 1.54825624869118 g
- Cholesterol 0 mg
- Fat 0.0384812499674698 g
- Fiber 0.335687491908018 g
- Protein 0.353699999701 g
- Saturated Fat 0.00818749999307869 g
- Serving Size 1 1 Serving (85g)
- Sodium 589.393749993217 mg
- Sugar 1.21256875678316 g
- Trans Fat 0.0117081249901025 g
- Calories 7 calories
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.
