Italian Sausage, Cannellini Bean & Kale Soup
Everyone needs a few one-pot dinners in their repertoire. The Italian sausage, white beans, potatoes, and kale will fill you up on a chilly winter evening, while the broth base keeps it from getting too heavy. Garnishing with a classic pesto elevates the flavor.
Serves 4
INGREDIENTS
For the soup
1 yellow onion, roughly chopped
2 medium carrots, roughly chopped
1 pound Italian pork sausage, bulk or casings removed
1 garlic clove, smashed
1 bay leaf
1 small rosemary sprig (see note)
1 medium russet potato, peeled and roughly chopped
1 bunch lacinato kale, toughest stems removed and finely chopped
2 quarts chicken broth
1 (14-ounce) can cannellini beans
For the pesto
3 ounces fresh basil
3 ounces arugula
6 ounces extra virgin olive oil
2 ounces pine nuts
3 ounces parmesan cheese, grated (see note)
2 garlic cloves
To serve
crusty bread (optional)
grated parmesan (optional)
METHOD
Saute the aromatics. Heat a large dutch oven or heavy-bottomed pot over medium heat. Add a tablespoon of olive oil, then the onions and carrots. Saute for 5 minutes.
Brown the sausage. Push the veggies to one side of the pot and add the sausage, breaking it up with a wooden spoon. Brown the sausage for 5 minutes to develop a crust (you may need to turn up the heat a bit). Now stir the sausage, carrots, and onions together. Add the garlic, bay leaf, and rosemary.
Add the broth, potatoes, and kale. Stir everything together, adding a pinch of salt and pepper. Bring to a simmer and lower the heat so that the broth is bubbling very slightly.
Make the pesto. While the soup simmers, use a food processor (or immersion blender and mason jar) to blend the pesto ingredients into a coarse paste. Season to taste with salt and pepper. Remember, there is no shame in buying a good pesto from the store instead.
Add the beans. After the soup has simmered for 20 minutes, the veggies should be almost done and the flavors combined. Add the beans, with their liquid, and stir. Simmer the soup gently for 5 minutes more. Taste for salt and adjust.
Plate. Serve the soup in large bowls with a swirl of pesto, crusty bread, and a shower of grated parmesan.
Note: Buy a whole chunk of parmesan and grate it yourself. Not only is it cheaper, but it will taste better than the pre-grated stuff and contain no anti-caking agents.
Note: I refuse to buy rosemary from the grocery store. Rosemary grows like a weed in the PNW, and odds are someone on your block has it in their front yard. Always a good idea to ask before taking.
FURTHER READING
