This soup is great for a cold winter night. Its easy to make and deeply flavorful. It can also be made into a vegan dish, just omit the sausage and use vegetable stock instead of beef.
You will need, a soup pot and a saute pan.
Ingredients:
1 lb Italian sausage
1 bunch of fresh kale
1 medium onion - chopped
4 cups of beef stock - brought to a simmer
1 cup of tomatoes - chopped or puree
2 cups of white beans - cooked/canned
sprig of rosemary
grated cheese
Method - Get all your ingredients ready for for the soup. Wash and chop the Kale, chop the onion, measure out the tomatoes, (I use canned Italian Peeled Plum Tomatoes that I puree in the food processor, but any form will work out fine.) Bring the beef stock to a simmer in the soup pot. Remove the sausage meat from the casings and using the saute pan saute till cooked thru, take away all but a couple tablespoons of fat, add the chopped onion and continue to cook for several minutes till the onions are soft. Add the sausage and onion mixture to the simmering stock. Add the tomatoes and the chopped Kale. Allow the soup to simmer for about an hour till the sausage is soft, then add the cooked/canned beans and the rosemary. Continue to cook for an additional 30 minutes so the flavors all meld together.
Ladle out the soup into your favorite bowls, sprinkle with the grated cheese.
Serve piping hot with some crusty bread.
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beautiful! I'm loving the photos, Ron. food photography is something you can really sink your teeth into, and it really enhances your blog. I was helping a pro photographer friend of mine just the other night on a semi-food shoot at the Shangri-La hotel here in Cebu. I learned a lot about what people do to food in order to get a good photo!
ReplyDeleteI love the dish in the photo - gorgeous. And the recipes look yum. I will try some of them when I'm back in Seoul - the ones I can get ingredients for!