This is a go-to soup anytime for us. The cavolo nero, also called lacinato or black kale in supermarkets, is heavily ridged and hearty. Paired with any kind of white bean and Italian sausage, this is a bowl that will fill you up, keep you warm, and make you wish for more. On the second day, it is beyond heaven.
Cavolo Nero Soup with White Beans and Sausage
- 2 Italian sausages, skins removed and meat crumbled
- 4 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 quarts chicken stock
- 1 cup white wine
- 6 thyme sprigs
- 1 bunch of cavolo nero (lacinato kale), washed and chopped
- 4 cups cooked white 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 cavolo nero. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.
Per serving: 140.0 calories, 60.0 calories from fat, 7.0g total fat, 1.0g saturated fat, 5.0mg cholesterol, 330.0mg sodium, 12.0g total carbs, 2.0g dietary fiber, 4.0g sugars, 5.0g protein