Cooking Instructions
- 1
Start by cooking the sausage and set aside reserving any residual oil. Add 2 tbsp of butter until melted then and the carrot, onion and celery and a couple pinches of course kosher salt. cook until really soft then add the garlic until fragrant.
- 2
Add the seasonings and allow them to bloom for a few minutes. Add the chicken stock, tomato sauce, water, bay leaves, rosemary and black pepper and bring to a low simmer, cover and cook on a low simmer for 30 to 45 minutes then taste for salt.
- 3
Take 1 cup of the beans with the broth and process with a stick blender in a bowl or measuring cup until smooth and add back to the pot along with the kale. Cover and cook for about 30 minutes. Taste for seasoning, I usually add 1 tsp sugar and then add the beans, sausage and 1/4 cup parmesean reggiano and cook for about 10 minutes or so uncovered.
- 4
Note:
Add the pasta to salted boiling water and cook al dente. Serve with crusty bread and additional Parmesan for the soup
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