Sort ingredients
jackiecmabry
QR Code
Listen
Pdf
Heat a large soup pot or Dutch oven over a medium flame and add the sausage to brown.
Once it is brown, remove it from the pot by placing it on a plate lined with a paper towel to soak up the additional grease.
Lightly wipe out the soup pot and add the extra virgin olive oil over low to medium heat.
Add the onions and cook them for three minutes or until they are slightly translucent.
Then add the garlic and cook it for 2 minutes.
Next add the carrots and celery and cook for another 3 minutes stirring regularly.
Add in the cup of white wine or chicken broth and deglaze the pan by scraping the brown bits on the bottom.
Let the liquid reduce by half and then add the rest of the chicken broth.
Next add in the tomatoes, tomato paste, parmesan rind, the cannellini beans, dried thyme, dried basil, dried oregano, garlic salt, red pepper flakes and the bay leaves.
Mix well and let everything simmer for 5 minutes.
When the time is up add in the cabbage and the sausage.
Mix to make sure it is all well incorporated.
Then cover the pot and simmer for 15 minutes.
When it is done turn off the heat and add in the kale.
Mix the soup until it is limp.
To serve top with finely grated parmesan cheese and fresh chopped parsley.