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.
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