Special Sausage and Kale Soup

By khojnicki

Ingredients

• One 32 oz. container chicken stock
• 1 oz. dried porcini mushrooms
• 2 tbsp extra virgin olive oil
• 1 lb bulk sweet Italian sausage
• 1 large onion, quartered lengthwise and thinly sliced crosswise
• 4 cloves garlic, finely chopped
• 5-6 c packed sliced cavolo nero (tuscan kale, dinosaur kale or lacinato kale)
• Salt and pepper
• Freshly grated nutmeg
• 1 c mini penne or mezzi rigatoni pasta
• One 15 oz. can white or cannellini beans, rinsed
• Freshly grated pecorino romano cheese
• Ciabatta bread, for mopping

Details

Servings 4

Preparation

Step 1

In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8-10 minutes.

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 and pepper and nutmeg. Cook until softened, about 5 minutes.

Remove the porcinis from the stock and chop. Stir into the soup. Stir in the stock and 2 c water, cover and bring to a boil. Add the pasta tot he soup and cook until al dente, 6-7 minutes. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for mopping.