Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup Recipe

Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup Recipe

  • 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 thyme sprigs
  • 1 bunch of kale, washed and chopped
  • 4 cups cooked cannellini beans
  1. Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
  2. 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.
Recipe of the Day|