| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 16 oz. hot Italian sausage
- 1 medium sweet onion diced
- 1 cup carrots peeled and diced
- 1 cup celery diced
- 3 cloves garlic minced
- 1/2 cup white wine
- 48 oz. chicken stock
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon ground pepper
- 1 teaspoon crushed red pepper flakes optional, for heat
- 1 14.5 oz. can fire-roasted diced tomatoes
- 2 15 oz. cans cannellinni beans rinsed and drained
- 1 lb. kale torn, center ribs and stems removed
- salt to taste
Ingredients
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Instructions
- In a large pot, sear the hot Italian sausage over medium heat, breaking into small pieces, until browned and cooked through. Remove the sausage from the pan and set aside.
- In the same pot, reserving the fat from the sausage, add the onion, carrots, and celery. Saute for 10-12 minutes, until cooked through and translucent, stirring occasionally. Add the garlic and cook for an additional 2 minutes.
- Deglaze the pan with the white wine. Let simmer for 1-2 minutes.
- To the pot, add the chicken broth, rosemary, pepper, crushed red pepper flakes, fire-roasted diced tomatoes, cannellini beans, and kale.
- Gently submerge the kale into the soup, allowing the kale to wilt while cooking. Season to taste with salt.
- Turn heat to low, and simmer for an additional 15-20 minutes, allowing the flavors to blend. Serve with crusty bread, and enjoy!
Recipe Notes
Our wine choice: the Monte Antico Rosso 2011. Comprised primarily of the sangiovese grape (85%), it boasts notes of black cherry, licorice, and subtle spice, leaving you with a lingering, silky finish. With the sausage and spice in this delicious soup, this medium-bodied red can certainly stand up to it! Cheers!
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