Zuppa di Cavolo Nero, Cannellini, e Salsicce

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Soup with Kale, Cannellini Beans and Sausage

Reading “Under the Tuscan Sun” by Frances Mayes is just as yummy as tasting the recipes from the book.  And the crisp morning and evening weather in Long Beach has put me in the perfect soup mood!  This zuppa is hearty and good for the spirit. A very unique taste, it’s brothy and filling.  Frances recommends using soaked and cooked cannellini beans over the canned ones.

Serves 12 to 14

2 Italian sausages, skins removed and meat crumbled (I used pork sausage from the store)

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 kale, washed and chopped

4 cups cooked cannellini 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 kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

Excerpted from Every Day in Tuscany by Frances Mayes. Copyright © 2010.

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