Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup

Ingredients for Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup

• 2 Italian sausages, skins removed and meat crumbled

• 4 tablespoons olive oil

• 2 onions, chopped

• 2 garlic cloves, minced

• 1.9L chicken stock

• 1 cup white wine

• 6 thyme sprigs

• 1 bunch of kale, washed and chopped

• 950ml cooked cannellini beans

Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.

Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

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.