Yes, this is a combo you’ve seen from me before: soupy-stewy good stuff with a crunchy little bread board that acts as a second spoon for scooping, dipping, and generally diving in. And let’s be honest: unless you’re dousing it in Caesar dressing (see the salad in Cravings 1), kale needs a little glam job of its own, and this thick pool of sausagey white beans is just the thing. The longer it sits around the thicker it gets, so if you like your soup sludgy, the leftovers are going to be your thing.
1 head curly kale
2 (14-ounce) cans cannellini beans, drained and rinsed
1 tablespoons extra virgin olive oil
8 ounces spicy fresh sausage, casings removed, crumbled
1 large onion, diced
2 tablespoons minced garlic
½ teaspoon chili flakes, plus more for seasoning
2 tablespoons all-purpose flour
6 cups low sodium chicken broth
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper
Chopped fresh parsley, for garnish
1 small baguette, cut into ¼-inch thick slices
1 tablespoon olive oil
⅓ cup finely grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper to taste
No need to speak the language to make and and love this soup.
You always wanted to know how to make this, right?
Lighter than a regular chili, but no less delish.