Special Sausage & Kale Soup

rachaelray.com

Heather H.

1 quart chicken stock (4 cups)

1 ounce dried porcini mushrooms

2 tablespoons extra-virgin olive oil (EVOO)

1 pound bulk sweet Italian sausage

1 large onion, quartered lengthwise and thinly sliced crosswise

4 cloves garlic, finely chopped

5 to 6 cups packed sliced cavolo nero (also called Tuscan kale, dinosaur kale or lacinato kale)

Salt and pepper

Freshly grated nutmeg

1 cup mini penne or mezzi rigatoni pasta

One can white or cannellini beans (15 ounces), rinsed

Freshly grated Pecorino Romano cheese

Ciabatta bread, for mopping

Note: Ingredients may have been altered from the original.

Directions at rachaelray.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer