- 2 Tbs. Extra-virgin
- 1/2 or 1 lb. bulk Italian sweet or hot sausage, or use homemade sausage seasoning and any ground meat
- 1 medium onion, chopped
- 2–3 carrots, chopped
- 1 large potato, peeled and chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- 2 cans white beans, drained and rinsed
- pepper and
- 4 c. fresh kale (or other leafy green like spinach)
- 2 quarts chicken broth or stock
- Grated Parmigiano-Reggiano or Romano, to pass at table
- Heat medium soup pot over medium-high heat. Add the oil and sausage and brown.
- Add veggies, bay leaf and beans. Season to taste with salt and pepper.
- Cook 5 minutes to soften veggies.
- Add greens and wilt. Add stock and cover.
- Raise heat and bring to a boil. Reduce heat and simmer 15 minutes. Serve with grated cheese for topping.
Any ground meat can be transformed into homemade sausage with the right seasoning blend. Adjust spice to taste with cayenne.
You can leave the peels on the potatoes for nutrients, especially if you have organic.
Allow the crushed garlic to rest for 7 minutes before heating for optimal health benefits; don’t overcook.
I always encourage dry beans when you can; see how to cook them. For this recipe, you can use anywhere from 3-5 cups of cooked white beans. I make the whole bag and simply store any leftovers in the freezer!
Of course you’re going to use homemade chicken stock, without question, right?
(Recipe adapted from Rachael Ray)