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Kale & Bean Soup (w/left overs) Recipe

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This recipe for Kale & Bean Soup (w/left overs) is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1.5lbs ground Italian sausage
96oz Chicken stock
Large bunch of Kale, Curly or other - discard stems, cut leaves into bite-sized pieces
2-15.5oz cans Cannellini or Great Northern beans - drained and rinsed
1/2C white wine
2-4 cloves garlic, minced
1tsp Fennel seed
1tsp Red Pepper flakes, or to taste
1/4-1/2 of a Parmigiano Reggiano rind
Olive oil
Salt
Pepper
Crusty Bread
Directions:
Directions:
In large pot over medium-high heat, add 1tbsp olive oil.

When oil is shimmering, add Italian Sausage and brown, breaking the sausage into thumbnail-sized pieces (6-10mins).
After a few minutes, add Garlic, Fennel seed, Red Pepper flakes, Salt & Sepper.

When sausage is browned, add White Wine and deglaze, scrapping up the brown bits at bottom of pot with a wooden spatula (1-2mins).

Add Chicken stock, Kale and Parmigiano Reggiano rind and bring to a steamy simmer over medium high heat.

Simmer 15-20 mins, stirring and seasoning at least once.

Add Beans and continue simmering about 5 mins.

Serve in deep bowls with an optional drizzle of olive oil and some crusty bread.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Made up on the fly one evening using garden Kale.

And save your Parmigiano Reggiano rinds for seasoning in any soups or stews. Wrap them in some plastic wrap and they'll last a long time in the fridge.

 

 

 

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