ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP

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

Provided by Frances Mayes

Categories     Soup/Stew     Bean     Leafy Green     Vegetable     Sauté     Dinner     Lunch     Meat     Sausage     Kale     Legume     Fall     Winter     Simmer     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12 to 14

Number Of Ingredients 9

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

Steps:

  • 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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