I’m half Italian. My dad is one of those guys from Eastern Pennsylvania who walks the walk and talks the talk….you know. The “cool as a gabagool” type. There are a few things that make me feel almost as Italian as him. One is watching the Soprano’s and feeling almost certain that I have met someone in the Mafia. The second is making Beans and Greens.
So, I made a soup that’s sure to satisfy the entire family: wether you’re serving 2 or 6; this is the recipe for you.
1 bunch of kale
7-9 cloves of garlic
1 1/2 lbs of sausage (sweet or hot ground)
2 cans of cannelloni beans
1/2 tsp of red pepper flakes
2 medium potatoes (peeled unless using red)
7-9 bullion cubes
7-9 cups of water (same amount of bullion cubes)
1/4 cup parmesan cheese
In a dutch oven or big pot, cook the sausage through. While the sausage is cooking, chop potatoes into bite sized pieces. Toss them into the pot when the Sausage is done cooking. Add minced garlic cloves, bullion cubes and water and turn heat up to high to bring to boil. While you’re waiting for it to boil, remove kale from stem and tear into bite-sized pieces and wash thoroughly. Add Kale and red pepper flakes, salt and pepper, and let simmer for 20 minutes or until potatoes are soft. Rinse the beans in a strainer and add to pot along with parmesan cheese. Stir and serve.
If you want to add a little creaminess without the calories or heaviness of cream, add a dollop of sour cream to your serving and stir. Yum!