A Master Chef Daniela Savone Recipe
Tuscan Kale and Bean Soup with Sausage
Nothing is more comforting and satisfying than this zuppa. Warm up to this healthy filling of Cavolo Nero or (Tuscan kale) and bean soup with sausage. A tasty authentic rustic dish made with the simplest ingredients but rich in flavor and packed with plenty of vitamins and nutrients, perfect to chase away those winter blues.
- Botticelli's Destination Series Italian Extra Virgin Olive Oil
- 3/4 lb. ground sweet Italian Sausage meat
- 1/4 cup white wine
- 1 med. onion, minced
- 6 cloves garlic, minced
- 1 Lg. carrot, minced
- 2 stalks celery, minced
- 1/4 cup freshly chopped Italian flat leaf parsley
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 28oz. can San Marzano peeled whole plum tomatoes, only 5-6 peeled whole plum tomatoes crushed by hand, no juice or liquid from tomato sauce can
- 1 Bundle of kale, remove stems, tear leaves into large pieces
- 5 cups chicken stock
- 1 chicken bouillon
- 1 14 oz. can cannellini beans
- 1/2 tsp. crushed red pepper
- salt & pepper, taste
- Toasted crusty Italian bread
- grated Parmigiano-Reggiano cheese
Coat a large Dutch oven pot with olive oil. Heat oil over medium high.
Brown ground sausage. Deglaze the pan with white wine. Scrape the bottom brown bits of the pan with a wooden spoon.
Sauté onions, garlic, carrots, and celery until soft and fragrant, about 8-10 mins. Season with salt and pepper to taste. Add parsley, crushed red pepper, rosemary sprigs & bay leaves. Stir in well to combine & cook for another minute.
Add crushed whole plum tomatoes, stir & cook for 4-5 minutes until tomatoes start to release their juices.
Add kale, stir in well until well coated & it begins to shrink down.
Pour in chicken stock & add chicken bouillon. Stir and bring to a boil.
Add in beans. Smush some of the beans with a wooden spoon against the pot to thicken the soup. Stir well, lower heat to medium & let the soup simmer for another 15-20 minutes.
Once soup has simmered & a thick broth consistency is reached, season once more with salt & pepper to taste.
Traditionally the soup is meant to be served with toasted crusty bread. Add a thick slice of toasted crusty bread to the bottom of the bowl. Pour the soup over the bread. Drizzle about a tbsp. of Botticelli's Destination Series Italian Extra Virgin Olive Oil over the top. Sprinkle a generous handful of grated Parmigiano-Reggiano over the top and serve hot.