1 large onion, quartered lengthwise and thinly sliced crosswise
4 cloves garlic, finely chopped
5-6 cups packed sliced tuscan kale
Salt & pepper
Freshly grated nutmeg
1 cup mini penne
One 15 oz can white beans, rinsed
Freshly grated pecorino-romano cheese
Ciabatta bread, for moping
Instructions
In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8-10 mins.
Meanwhile, in a soup pot, heat the olive oil, 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 mins. Add the kale and season with salt, pepper and nutmeg. Cook until softened, about 5 mins.
Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 cups water, cover and bring to a boil. Add the pasta to the soup and cook until al dente, 6-7 mins. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for moping.
Originally Submitted
7/28/2010
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