So satisfying and hearty. This soup will make the crowd happy, and it freezes beautifully. For lunch or dinner, this one’s a keeper.
- 1 tablespoon olive oil
- ½ lb. Italian pork sausage (hot or sweet, turkey sausage works too)
- 1 large leek, well washed and chopped (white and light green only)
- 1 onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 1 head of Lacinato (also called dinosaur) kale, chopped into ribbons
- 3 cloves garlic, finely chopped
- ½ teaspoon chili pepper flakes (more or less to taste)
- 1 can (28 oz.) can crushed tomatoes ( Fire Roasted are great in this)
- ¼–½ head of shredded Savoy cabbage
- 1 cup dried cannellini beans (see note above) or 2 cans cannellini or Great Northern beans
- 2 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- 1 teaspoon dried oregano
- 3 cups (about) chicken stock, you may want more, you may want less
- 1 or 2 Parmesan rinds*
- Kosher salt and fresh cracked pepper, to taste
- ¼ cup Parmesan cheese for serving
- Heat a large, heavy-bottomed pot or dutch oven (with a lid) on medium-high heat. Add the olive oil and sausage, brown for a few minutes, add the leek, onion, carrot, celery, kale, garlic, and chili flakes, and saute, stirring often until the onion has turned color (about ten minutes, depending on the heat)
- Add the tomatoes, kale, cabbage, and beans, more olive oil if you wish, and stir well to mix the ingredients.
- Mix in the rosemary, oregano, kosher salt , and black pepper to taste. Add enough chicken stock to cover the ingredients by about ¼ inch.
- Add 1 or 2 Parmesan rinds* if you have them. Bring to a very slow simmer, covered, for about ½ hour.
- Sprinkle with Parmesan cheese.
*Tip of the day: Save the rinds from your chunks of Parmesan, (keep in the freezer until ready to use) then throw them into your soups to add amazing flavor. You can also use them in tomato sauces, or when you are simmering a homemade soup stock. Best tip yet!
Keywords: bean soup, cannellini beans, easy soup, cabbage soup, freezer soup