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Purple Kale, Sausage, and White Bean Soup

Servings 6 people

Ingredients
  

  • 8 cups unsalted chicken stock
  • 2 to 3 Parmigiano Reggiano or Grana Padano rinds
  • 3 sprigs thyme
  • 1 teaspoon black peppercorns
  • 2 tablespoons olive oil
  • 1 pound bulk sweet Italian sausage
  • 1 medium yellow onion coarsely chopped
  • 1 large carrot coarsely chopped
  • 1 medium russet potato peeled and coarsely chopped
  • 3 medium cloves of garlic coarsely chopped
  • 1 tablespoon minced fresh rosemary
  • 1 15.5 ounce can great northern beans drained and rinsed
  • 1 14.5 ounce can diced fire-roasted tomatoes
  • 1 bunch purple kale tough stems removed and leaves coarsely chopped (about 4 cups)
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Grated Parmigiano Reggiano or Grana Padano for serving

Instructions
 

  • In a small saucepan, combine chicken stock, cheese rinds, thyme, and peppercorns. Place over low heat and simmer for one hour. Strain broth and set aside.
  • In a 5- to 6-quart Dutch oven or similar heavy pot, heat oil over medium-high heat. Add sausage and cook, breaking it up, until lightly browned, about 7 minutes. Transfer to a bowl and set aside.
  • Add onion, carrot, and potato to pot, lower heat to medium, and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and rosemary, and cook, stirring, until fragrant, about 30 seconds. Add beans, tomatoes, and reserved broth, bring to a simmer, and cook for 10 minutes, skimming as needed. Add kale and reserved sausage, and simmer for 5 minutes. Season with salt and pepper to taste.
  • Serve hot, with cheese sprinkled on top.