Serves 4 to 6

2 tablespoons olive oil
1 lb Italian bulk sausage, casings removed (the kind that is not precooked.  I used spicy for a bit of heat, but you can use sweet if you don’t want the heat at all)
1 large onion, chopped
5 cloves of garlic, minced
1 cup white wine
2 quarts chicken stock (low sodium if you can get it)
1 bunch of kale, thick stems removed, chopped (OR use Trader Joe’s 10 oz bag of pre chopped kale)
15 oz can cannelini beans, rinsed and drained
Basil, finely chopped
Parmigiano-Reggiano cheese, shreded

Heat a large pot over medium high heat.  Add sausages and using a wooden spoon, break up into small pieces.  Cook until sausages begin to brown, about 4 minutes.  Add onions and garlic and continue to cook, stirring often, until onions are translucent about 3 minutes.  Add wine and cook for an additional minute.  Add all chicken stock and kale.  Bring soup to a boil and reduce heat to a simmer.  Add beans and simmer until kale is dark green and tender, another 3 minutes.

Serve hot with a sprinkle of cheese and basil.
This is my very favorite soup, but I much prefer turnip greens to kale. Yu Choy is also awesome.
Oh that soup looks delicious! Sounds like it doesn't take too long to make too!

About This Instructable




More by weekofmenus:Coffee Ice Cubes Chocolate Chia Seed Pudding Chili-Spice Rubbed Chicken with Honey-Lime Drizzle 
Add instructable to: