Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup
A hearty Italian soup combining crumbled sausage, tender kale, and creamy cannellini beans in a flavorful broth of chicken stock and white wine, enhanced with aromatics like garlic, onions, and fresh thyme.
6 servings
45 min
Ingredients
- •2 whole Italian sausages, skins removed and meat crumbled
- •4 tablespoons olive oil
- •2 whole onions, chopped
- •2 cloves garlic cloves, minced
- •2 quarts chicken stock
- •1 cup white wine
- •6 sprigs thyme sprigs
- •1 bunch bunch of kale, washed and chopped
- •4 cups cooked cannellini beans
Cooking Instructions
- 1.
Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
10 min
- 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.
35 min
