Cannellini Bean And kale Soup With Sausage
11 Tbs. extra-virgin olive oil medium yellow onion, finely chopped (11 cups)
1 medium carrot, peeled and finely chopped (3 cup)
1 medium rib celery, finely chopped (3 cup)
11 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
2 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, and leaves chopped
(about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1 lb. sweet or hot bulk Italian sausage, rolled into
bite-size meatballs kosher salt and freshly ground black pepper
11 tsp. cider vinegar
1. Heat 1 Tbs. of the oil in a 4- to
5-quart pot over medium heat. Add the onion, carrot, celery,
and rosemary and cook, stirring occasionally, until the vegetables begin to
soften, about 6 minutes. Add the tomato paste and garlic and cook until
fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if
using). Bring to a boil, reduce the heat to medium low, and simmer gently until
the vegetables are tender, about 15 minutes. 2. Meanwhile, heat the remaining 1
Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage
meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally,
until browned and cooked through, about 10 minutes. 3. Stir the cider vinegar
into the soup and season to taste with salt and pepper. 4. Add the meatballs
and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the
flavors.
Download Full Book 150 Recipes Click Here :
){kind=link}
0 Comments