Serves: 8
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 1 C Cannellini (or Navy White Beans)
- 1 Lg Bunch Kale (preferably Lacinato, rinsed, stemmed and chopped)
- 1 T Olive Oil
- 1 Lb Mild Italian Sausage (casing removed and crumbled)
- 1 C Shallots (chopped)
- 4 C Chicken Stock (Un-salted)
- 1 Lg Heirloom Tomato (skinned & cut into 1⁄4 inch dice; OR, 1T Tomato Paste)
- To taste Salt & Pepper
- A very small pinch Chili Flakes (if desired)
Instructions
- Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
- Cook the soaked beans in about 6-8 cups of water, over medium boil, for 45 minutes to 1 hour. Do not drain.
- Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and rinse with cool running water. Set aside.
- Heat olive oil over medium heat in the soup pot. Brown the sausage completely, using a wooden spoon to crumble in pan, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes, adding a drop more olive oil if needed. Pour in a splash of chicken stock and scrape up any browned bits of sausage.
- Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale, tomatoes (or tomato paste) and cook about 4 minutes longer. Season with salt, pepper & chili flakes to taste.