Kale, White Bean and Sausage Soup

A meal in a bowl that cooks up in minutes, that’s what this dish is. Using hot Italian sausage as meatballs cuts down prep time but boosts flavor, and white beans add a creamy tender note. This recipe is super flexible. Use spinach or escarole instead of kale, use chickpeas instead of cannellini beans, swap in shredded chicken instead of meatballs or omit them entirely. I would, however, recommend always finish with a generous showering of parmesan shavings.

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Serves 6

INGREDIENTS

1 lb. hot Italian sausage, casings removed
1 cup parsley, finely chopped and divided, plus more for garnish
1 tbsp thyme leaves, finely chopped
½ tsp rosemary leaves, finely chopped
2 tbsp olive oil, divided, plus more for finishing
2 carrots, peeled and diced
1 small onion, diced (approximately 1 cup)
8 garlic cloves, sliced lengthwise
6 cups vegetable or chicken stock
1 18 oz can cannellini beans, drained and rinsed
1 bunch Lacinato kale, stems removed and roughly chopped
1 tsp kosher salt, to taste, divided
½ tsp freshly ground black pepper
Grated parmesan, for serving

METHOD

In a medium bowl, combine sausage meat and ⅓ cup parsley and mix to combine. Form into balls using approximately 2 tbsp per ball. In a large pot over medium high heat, add 1 tbsp oil. When oil is heated, add meatballs and cook, turning frequently, until browned on all sides— approximately 8 minutes total. Remove from heat and set aside.

Wipe out pot with a paper towel, using tongs, and add remaining oil. Add onion and carrot and sauté until softened, approximately 3-4 minutes. Add garlic, thyme, rosemary and ¼ tsp salt and continue to sauté for 1-2 minutes.

Add stock and kale, and bring to a boil, then reduce to a simmer for 5 minutes. Add beans, meatballs and remaining chopped parsley and simmer for 1-2 minutes.

Finish with grated parmesan, a glug of olive oil and serve hot.