28 Aug Italian Turkey Sausage and Cannellini Bean Soup with Kale

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Italian Turkey Sausage and Cannellini Bean Soup with Kale

Capture the hearty flavors of Italy with this savory turkey sausage and cannellini bean soup, complete with vibrant, nutritious kale.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Servings 8 people

Ingredients
  

  • 2 Tablespoons  olive oil  extra virgin
  • 1 large onion sweet yellow
  • 4  medium carrots diced about 2 cups
  • 2 medium celery ribs  diced around 1 cup
  • 1.4 pounds turkey ground 97% lean
  • 3 links  turkey sausage  sweet casings removed
  • 2 medium garlic cloves  minced and pasted about 2 teaspoons
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon  rosemary  fresh minced
  • 1 teaspoon   thyme  thyme
  • 1 teaspoon  sage dried
  • 1 teaspoon  fennel seeds
  • 14.5  ounces petite-cut tomatoes  canned with sweet onions and garlic
  • 64 ounces  turkey stock or chicken stock low sodium
  • 3-4 ounces  parmesan cheese rind  aged 20 months
  • 15.5 ounces cannelloni beans  canned and rinsed
  • 3 handfulls Tuscan kale  large roughly chopped
  • 1/2 lemon lemon freshly juiced  About 1 Tablespoon
  • salt  Kosher, to taste
  • pepper black freshly ground
  • Italian parsley  garnish
  • 1 loaf crusty rustic rosemary garlic bread  toasted

Instructions
 

  • Heat oil in a large stock pot over medium-high heat. Add onion and carrot, and season with salt and pepper. Cook and stir frequently for 3 minutes, then add the celery.
  • Add ground turkey, sausage, and garlic, and season with salt and pepper. Mash the meat using a meat masher.
  • Add red pepper flake, rosemary, thyme, sage, and fennel. Cook until the onions are translucent and the sausage is rendered and lightly browned, about 10 minutes.
  • Add tomatoes, turkey stock, and Parmesan cheese rind. Bring to a boil and reduce heat to simmer uncovered for 20 minutes.
  • Add the cannellini beans and kale. Add lemon juice and lemon. Simmer for 5 minutes. Adjust salt and pepper.
  • Wrap bread in tin foil and warm it at 350 degrees in the oven or grill while the soup is cooking.
  • Garnish with Parmesan Reggiano cheese and parsley. Serve with toasted sliced rustic rosemary bread.
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