Ingredients
- 2-3 lbs. of Italian sausage (I use sweet and hot and 3 lbs. Cause you can never have too much pig!)
- 5 cans of Cannelini Beans (prefer Bush’s)
- 4 Qt. Low sodium chicken broth
- 2 large onions chopped
- 4-6 carrots chopped
- 4-6 stalks celery chopped
- 1 large bag chopped green kale or two bunches chopped up
- 4-6 cloves of garlic chopped (use the real shit, not the already chopped crap yuck!)
- 1-2 t. oregano
- 3-4 bay leaves
- 1 c. grated parm
- Rinds of parm cheese if you have them. I always throw them in the freezer when I’ve finshed grating the piece. If you don’t have them no biggie. I know you can buy them at Earthfare in the cheese section these days.
- Salt and pepper to taste.
Directions
- Heat a large soup pot and add 3-4 T olive oil.
- Take the sausage and if in the casings you can squeeze little balls of it into the heated oil. If the sausage is loose, you can use a small spoon to drop little balls. Fry till lightly browned.
- Add in garlic and chopped veg and sauté 5-10 min, adding s&p to taste.
- Add 3 qts. Of chicken stock and 3 cans of rinsed and drain cannellini beans. Add oregano and bay leaves.
- Take the other two cans of beans and qt. Of stock and puree in blender. Add to stock pot. Bring to boil and add 1 lb. Of ditalini pasta and parm bring back to boil and turn down to simmer for 15 min.
- Add in kale and simmer another 15 min. You can add some crushed red pepper during cooking if you like a little more kick.
- Serve drizzled with EVOO (extra virgin olive oil) and sprinkle with more parm.
