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Categories:
olive oil shallots garlic carrots cremini mushrooms white wine vegetable stock white beans rosemary kale sausage kosher salt red pepper Parmesan cheese
Viewed: 34 - Published at: a year agoIngredients
- Olive oil
- 2 shallots, small diced
- 2 cloves of garlic, finely chopped
- 2 medium carrots, diced
- 4 ounces cremini mushrooms, roughly chopped
- 1/2 cup white wine
- 3 cups vegetable stock
- 1 15-ounce can white beans (like Great Northern), drained and rinsed
- 2 tablespoons chopped rosemary
- 1/4 bunch kale, stems removed and leaves torn or roughly chopped (should yield about 2 packed cups)
- 1 pound sausage (like kielbasa or chorizo)
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes
- Parmesan cheese
Method
- Heat a few tablespoons of olive oil in a heavy bottomed pot over medium heat. Add the shallots and season with salt and pepper; cook down until almost transparent, about 5 minutes. Add the garlic, carrots, mushrooms, and a pinch of the red pepper flakes. Season and cook, stirring occasionally, until slightly softened.
- Add the wine and use it to loosen and scrape up all the awesome brown bits from the bottom of the pot. Cook until the liquid is reduced slightly.
- Add the stock, beans, and rosemary. Bring to a boil, and then add the kale. Reduce to a simmer and cook for 15 to 20 minutes.
- While the soup is cooking, brown the sausage in a medium pan. If crumbled, add directly to the soup. If linked, transfer to a cutting board. Thinly slice crosswise, stir into the soup.
- Serve with a sprinkling Parmesan cheese. Plus bread - you're no fool.
