Tuscan Kale Bean Soup

Tuscan Kale & Sausage Bean Soup

Ingredients

1 lb Italian Sausage

1 Leek, Thinly Sliced (or Sweet Onion, Diced)

2 Carrots, Peeled, Thinly Sliced

2 Celery RIbs, Thinly Sliced

4-5 Garlic Cloves, Minced

4 Tbsp Tomato Paste

2 Can Fire Roasted Diced Tomatoes

2 Cans Cannellini Beans, 1 Blended, 1 Drained

8 Cups (2 32 oz Cartons) Chicken or Vegetable Stock

1 Bunch of Kale, Destemmed, Chopped into 1” Thick Ribbons

Your Favorite Stuffed Pasta (I used prosciutto saccheti from Whole Foods)

Parmesan Rind (Optional)

Parmesan Cheese, Freshly Grated

Kosher Salt

Freshly Cracked Black Pepper

Italian Seasoning

Instructions

In a deep pot, over medium heat, add a glug of oil then brown Italian sausage. Using a slotted spoon, remove the meat and set aside.

To the remaining fat left int he pan, add in thinly sliced leek, carrots and celery and sauté until soft, about 3 minutes.

Add in the garlic and stir until fragrant, about 1 minute.

Add in tomato paste and cook until the paste deepens in color and loosens up, about 5 minutes.

Then add in fire roasted diced tomatoes and a generous helping of Italian seasoning. Saute for a minute before adding in 1 can of blended cannellini beans and chicken stock. Stir until well combined.

Add in kale, drained and rinsed beans, and a Parmesan rind. Simmer soup until kale is soft.

Season to taste and add a splash of vinegar.

Grub with crusty bread and a generous helping of freshly grated Parmesan!