tinataste

White bean and Kale Sausage Soup

• ½-0.75 lb ground pork (about 2-3 sausages without casing, suggest sweet Italian)
• 2 cans cannellini beans, drained and rinsed
• ½ large bunch kale, stemmed and chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 4 cups chicken stock
• 1 parmesan rind (optional)
• 3 tbsp olive oil, plus more to finish
• ½ tsp fennel seeds (optional if not in sausage)
• ¼ tsp red pepper flakes
• Salt and black pepper
• Crusty bread or focaccia to serve

  1. Heat 1 tbsp olive oil in a large pot over medium-high. Add ground pork, fennel seeds, and red pepper flakes. Cook, breaking up the meat, 5–6 min until browned. Remove and set aside.
  2. In the same pot, add remaining olive oil. Cook onion and carrots over medium heat 5 min until softened. Add garlic, cook 1 min more.
  3. Add beans, stock, and parmesan rind if using. Return pork to the pot. Bring to a simmer and cook 15 min.
  4. Stir in kale and cook 5 min until wilted. Mash a few beans against the side of the pot for body.
  5. Remove parmesan rind. Taste and adjust seasoning. Serve with a drizzle of olive oil and bread on the side