Michael Romano's Secret-Ingredient Soup

Ingredients for Michael Romano's Secret-Ingredient Soup

• 2 tablespoons olive oil

• 180ml finely chopped onion

• 120g finely chopped peeled carrot

• 110g well-washed thinly sliced leeks

• 1 teaspoon finely chopped garlic

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1/4 teaspoons Aleppo pepper or red pepper flakes

• 230g Italian fennel sausage (sweet or hot), casings removed

• 2 tablespoons medium-grind cornmeal (polenta)

• 1200ml Chicken or Vegetable Stock

• 4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination

• Grated Parmigiano-Reggiano for serving

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.

Stir in the greens and cook for 15 minutes more, or until tender.

Ladle into bowls and garnish with grated Parmigiano.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.