1. Heat oil in a large pot over medium-high heat. Add diced sausage and cook until golden and slightly crispy, about 5 minutes. Transfer to a bowl.
2. In the same pot, cook the onion and carrot until softened, 4-5 minutes. Add the garlic and cook 1 minute longer.
3. Pour in the chicken stock and cannellini beans and stir to combine. Add the bay leaf, rosemary, salt, pepper and cheese and bring to a simmer. Turn heat to medium-low, cover pot and cook for 15 minutes.
4. Stir in kale and cooked sausage and cook for 5 minutes longer. Serve garnished with more cheese, if desired.
Sausage, Kale and White Bean Soup
Serves 8
All you need:
2 tablespoons olive oil
1 package Alfresco sweet Italian chicken sausage, diced small
2 small yellow onions, peeled and diced
8 carrots, peeled and diced
4 garlic cloves, peeled and minced
1 (4 cup) container chicken stock
2 (15 oz.) cans cannellini beans, drained and rinsed
1 bay leaf
1 teaspoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 oz. freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1 (10 oz.) bag frozen chopped kale
All you do:
1. Heat oil in a large pot over medium-high heat. Add diced sausage and cook until golden and slightly crispy, about 5 minutes. Transfer to a bowl.
2. In the same pot, cook the onion and carrot until softened, 4-5 minutes. Add the garlic and cook 1 minute longer.
3. Pour in the chicken stock and cannellini beans and stir to combine. Add the bay leaf, rosemary, salt, pepper and cheese and bring to a simmer. Turn heat to medium-low, cover pot and cook for 15 minutes.
4. Stir in kale and cooked sausage and cook for 5 minutes longer. Serve garnished with more cheese, if desired.