Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup

By carabara14

by Frances Mayes

Ingredients

• 2 Italian sausages, skins removed and meat crumbled
• 4 tablespoons olive oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 quarts chicken stock
• 1 cup white wine
• 6 thyme sprigs
• 1 bunch of kale, washed and chopped
• 4 cups cooked cannellini beans

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

Preparation

Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.

Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

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