Ingredients

The following ingredients have 4 Servings
  • olive oil
  • 1 lb ground mild italian sausage 
  • kosher salt
  • 1 onion, thinly sliced
  • 1 leek, thinly sliced
  • 4 cloves garlic, thinly shaved (or minced)
  • 1 tsp crushed red pepper (or more if you’d like it spicier) 
  • ½ cup white wine
  • 2 qts beef (or chicken) broth 
  • 1 parmesan rind
  • 1 bunch kale, stemmed + roughly chopped
  • 3 cups cooked + drained cannellini beans 
  • garnish: grated parmesan cheese
  • toasted bread, for dipping

Instruction

  • Heat a large, heavy-bottomed pot (or Dutch oven) over medium heat. Add enough olive oil to cover the bottom. Once hot, add the ground sausage to the pot, piece by piece. Season with a pinch of salt and brown the sausage on all sides. Transfer the sausage to a plate and set aside. 
  • Add the onion and leek to the pot. Saute for about 8 minutes until tender and slightly caramelized, stirring often. Season with a pinch of salt. Stir in the garlic and crushed red pepper. Cook for another minute or so longer. 
  • Pour in the white wine and stir well. Allow to simmer for 2 minutes. Pour in the broth, add the parmesan rind, and transfer the sausage back to the pot. Bring the soup to a boil, then reduce the heat to medium-low. Simmer for 30 minutes, stirring occasionally. 
  • Stir in the kale and the beans. Allow to cook for a few more minutes until the kalte has wilted and the beans are heated through. Taste the soup and season with salt or more crushed red pepper as needed. 
  • Serve the soup warm with lots of grated parmesan over top and toasted bread on the side for dipping.