This is a dish that straddles the line between soup and stew. It is similar to Ribbolita or Minestrone, and is the sort of thing you can eat for 2-3 days, changing it each day by adding something or other to the pot and cooking it a little longer. Also, if you have a Parmesan cheese rind, this is a great time to use it.
INGREDIENTS:
2-4 Italian sausages, skinned 1 large brown or white onion, peeled and diced ¼ inch 2-3 carrots, peeled and sliced ½ inch 2 stalks celery, sliced ½ inch 1 bunch lacinato kale, de-ribbed and sliced ¼ inch 3-6 cloves garlic, peeled and minced 1 14-ounce can diced tomatoes, drained, or 4 fresh medium tomatoes, peeled and de-seeded, chopped 1 14-ounce can of white beans, rinsed and drained, or 2 cups homemade cooked beans salt and pepper to taste 2 bay leaves 2-3 tablespoons chopped fresh herbs such as marjoram, oregano 2 tablespoons flat leaf parsley, chopped Olive oil as needed Water as needed, or water and stock Parmesan cheese to pass as garnish Tuscan style Extra Virgin olive oil to garnish
METHOD:
Heat a 4 or 5 quart pot over medium-high heat. Film with oil. When hot, crumble the sausage into the pot and cook, breaking the sausage down into bite-sized bits, until the sausage is browned in places and cooked through. Remove the sausage from the pan, leaving around 3 tablespoons of fat/oil in the pan. If you wish to do this without the sausage, simply omit it and film the pan bottom liberally with oil before proceeding.
Turn down the heat to medium. Make sure the fat in the pan is hot, and then add the onions. Cook until they are translucent and fragrant. Add the carrots and cook until they are coloring and softening a little. Add the celery and cook for 1 minute.
Make sure there is some oil on the pan bottom, and add the lacinato, stirring to coat with oil. Cook until the kale wilts. Make a well in the center of the vegetables and add a dollop of oil if the pan bottom is dry. Add the garlic and stir to coat in oil. Cook until fragrant, and then add the tomatoes. Cook until the tomatoes are sizzling. Season with salt and pepper, and sprinkle with 2/3rds of the chopped herbs.
Add the sausage back to the pan if using, and then add water (and stock if using) to cover by 3-4 inches. Bring to a vigorous simmer, and skim foam from the surface. Add the beans to the pot, and return to a simmer, skimming if need be.
Add the bay leaves and the rest of the herbs, and slowly simmer for at least 45 minutes. This will allow the lacinato to become very tender and develop a nice deep flavor.
Serve hot. This soup is great with a drizzle of Tuscan style oil and some cheese sprinkled over at service. Serve with crusty bread that has been grilled and rubbed with a clove of garlic.
Chef’s Notes and Tips:
This soup is open to variations. If you get summer squash in your box, cut it up into chunks and add it towards the end of the cooking time. You could cube a couple potatoes and add them, cooking until they are tender. Sauté mushrooms with the onions, or even add in chunks of winter squash. I like the soup with some farro added. You could add ½ a cup of raw farro to the soup, or just add it if you have leftovers from the night before. You can add pasta to the soup as well. Use a suitable shape-this could be anything from orzo or farfalline to ditalini, annelli, or even alphabet pasta. The pasta will continue to cook and break down, helping to thicken the soup over time. If you have a Parmesan cheese rind, try adding it to the soup when you add the liquid. It will provide a great flavor to the soup. I sometimes add red wine when I cook the lacinato, cooking it until almost all gone, or sometimes I just pour some right into the soup while it simmers.
Serves: 4
Source: Chef Andrew E Cohen
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