Special Sausage-and-Kale Soup

March 2010
Special Sausage-and-Kale Soup

by 13 people

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Dig into this warming dish to chase away the last of the season's chill.

Makes: 4 servings

Ingredients
  • 1 32 ounce container  (4 cups) chicken stock
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound bulk sweet Italian sausage
  • 1 large onion, quartered lengthwise and thinly sliced crosswise
  • 4 cloves garlic, finely chopped
  • 5 - 6 cups packed sliced cavolo nero (also called tuscan kale, dinosaur kale or lacinato kale)
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 cup mini penne or mezzi rigatoni pasta
  • 1 15 ounce can  white or cannellini beans, rinsed
  • Freshly grated pecorino-romano cheese
  • Ciabatta bread, for mopping
Directions
  1. In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8 to 10 minutes.
  2. Meanwhile, in a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat until hot. Crumble in the sausage, then add the onion and garlic and cook until browned, about 5 minutes. Add the kale and season with salt, pepper and nutmeg. Cook until softened, about 5 minutes.
  3. Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 cups water, cover and bring to a boil. Add the pasta to the soup and cook until al dente, 6 to 7 minutes. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for mopping.
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