Ingredients
The following ingredients have 4 Servings
- 1 bag of cannellini beans
- 2 pounds of loose mild Italian sausage
- 1 peeled and small diced yellow onion
- 3 small diced stalks of celery
- 2 peeled small diced carrots
- 5 cloves of finely minced garlic
- ¼ cup of flour
- 96 ounces of chicken stock
- 2-3 Parmesan cheese rinds
- 3 sliced russet potatoes
- 8 strips of chopped crisp cooked bacon
- 1 head of roughly chopped kale
- sea salt and fresh cracked pepper to taste
- grated Parmesan cheese for garnish
- 1 1/2 cups heavy whipping cream
- chopped fresh oregano and basil for garnish - optional
Instruction
- Add the beans to a large container and cover them completely in water. Let sit overnight and then drain. Set aside.
- Next, add the sausage to a large pot over medium-high heat and cook until browned and cooked through. Set aside.
- Add the onions, celery, carrots, and garlic to the pot and sweat the vegetables for 6 to 8 minutes over medium-low heat.
- Stir in the flour until combined and then add back in the sausage, the beans, chicken stock, and cheese rinds, and cook over low heat until the beans are tender.
- Next, add in the potatoes and cook for 8-10 minutes or until tender.
- Finish by adding in the bacon, kale, heavy cream, salt, and pepper and then serve!
