TUSCAN SAUSAGE, BEAN, AND KALE SOUP

• annokset: 8-10
• kokonaisaika: 40 mins

Ainekset

½ cup (120ml) extra-virgin olive oil

1 pound (450g) Italian sausages, casings removed

4 garlic cloves, minced

3 medium carrots, diced

4 celery stalks, diced

1 large yellow onion, diced

1 bunch lacinato (Tuscan) kale (10 ounces/285g), thick stems removed, leaves roughly chopped

2 (12.7-ounce/360g) jars Italian corona beans, undrained

1 (28-ounce/794g) can whole peeled tomatoes

2 quarts (1.9L) chicken stock, store-bought or homemade (page 36)

1 tightly packed cup (75g) chopped Italian parsley

1 sprig fresh rosemary, leaves picked

½ teaspoon chile flakes

Grated zest and juice of

2 lemons

2 heaping tablespoons (25g) kosher salt

Ohjeet

1. In a soup pot, heat the olive oil over high heat until it shimmers. Add the Italian sausage and cook until almost browned.

2. Stir in the garlic, carrots, celery, and onion and cook until they are fragrant and start to slightly soften, 4 to 5 minutes. Stir in the kale and cook for 2 to 3 minutes. Add the corona beans and their liquid and stir. Add the canned tomatoes, crushing them by hand as you add them to the pot. Stir in the chicken stock and cook at a lively simmer for 20 minutes.

3. Stir in the parsley, rosemary, chile flakes, and lemon zest. Add the salt and lemon juice.

4. To serve, finish with olive oil, parmesan, and black pepper.

Muistiinpanot

FOR SERVING: Extra-virgin olive oil Parmigiano-Reggiano cheese Frashly ground black pepper