This wonderfully hearty soup is actually best served the next day so if you have time, prepare the soup a day ahead & allow it to cool overnight. When you are ready to serve it, bring it back to a boil & allow it to simmer for 5 minutes before serving. It's fantastic served with slices of good bread with melted gruyere cheese. Just drizzle the bread with good evoo & salt. Bake at 350 degrees until the bread is toasted (about 5 minutes). Top with grated cheese & broil for 2-3 minutes until cheese is melted. Serve alongside steaming bowls of the soup.
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 medium onion finely chopped
- 2 large carrots, finely diced
- 1 large potato finely diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 can white cannellini beans, drained & rinsed
- 2 bunches kale, stems removed & roughly chopped
- 52 oz. good quality chicken stock
- Kosher salt & freshly ground black pepper, to taste
- Pecorino romano cheese, grated
- Premium quality evoo for drizzling (I used Fattoria Ramerino's Guadagnolo Primus)
- In a large pot, heat 2 tbsp. olive oil over medium heat. Add sausage & brown, stirring occasionally to break the sausage into small pieces. Cook until sausage is lightly browned.
- Add onion, carrots, potato & bay leaves. Season generously with kosher salt & cook until vegetables begin to soften, about 10 minutes. Add garlic & beans & cook for another 2-3 minutes. Add kale and cook until it becomes slightly wilted. Add chicken stock. Season with salt & pepper & cover with lid.
- Bring soup to a boil, then reduce heat & simmer for approximately 40 - 45 minutes. The potatoes will release their starch & begin to thicken the soup.
- Divide the soup into 6 - 8 serving bowls. Top with grated pecorino romano cheese & drizzle with a premium quality extra virgin olive oil such as Guadagnolo Primus. Serve with slices of good bread or broiled cheese on toasted bread slices.