Sausage, White Bean & Kale Soup with Parmesan Crisps
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Serves: 6-8 bowls
 
Ingredients
  • 1 lb sweet Italian chicken sausage
  • 1 yellow onion, diced
  • 1 rib celery with leaves, chopped
  • 1 tsp good quality extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh thyme
  • 1 tsp herbs de provence
  • 5 C chopped dino kale
  • 1 C dry white wine
  • 1 qt (32 oz) low sodium chicken broth
  • cheese rind (parmesan or romano) - cut off part of the rind - approx 2 inches
  • ½ tsp kosher salt
  • ½ tsp ground pepper
  • 15 oz can white beans, rinsed and drained (cannellini or great northern)
For the Parmesan Crisps:
  • 1 C grated parmesan cheese
Instructions
  1. Heat a large pot or dutch oven over medium heat. Cut each sausage down the middle and remove casings (outer skin of sausage) discard casings, dump sausage into pot. Break up sausage with a spatula as it cooks - approximately 15 minutes. Remove sausage and set aside. Add olive oil, after olive oil heats add onions and celery. Sautee for approximately 8 minutes until softened. Throw the sausage back in and add garlic, thyme, herbs de provence and kale and cook for 2 minutes until kale begins to wilt. Add white wine and cook until liquid reduces by half. Add chicken broth, cheese rind and S&P and bring to a simmer, continue to simmer for 20 minutes. Remove from heat, add beans and discard cheese rind. Serve with parmesan crisps.
For the Parmesan Crisps:
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper. Place cheese into approximately 6 round piles, evenly spread out and flattened. Bake in oven for approximately 5 minutes. Remove from oven and allow to completely cool before serving.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/sausage-white-bean-kale-soup-with-parmesan-crisps/