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Tuscan Kale, White Bean & Italian Sausage Soup (Heron Hill Winery)

Recipe Date:
November 25, 2014
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 tsp olive oil
  • 3/4 cup minced white onion
  • 1/2 tbsp chopped garlic
  • 1 1/2 lbs ground Italian sauce (mild or hot)
  • 1 1/2 cups sliced mushrooms
  • 10 ozs fresh kale leaves, remove leaves from stems & tear into bite-size pieces
  • 1 cup cooked or canned white beans, rinsed & drained (Great Northern or Cannellini )
  • 4 cups chicken broth
  • 2 cups water
  • salt and pepper to taste
  • 1/2 cup Heron Hill Classic Muscat
  • 1 lb 1 lb. cooked elbow pasta (optional)
Directions

1. Sauté onions & garlic over medium-high heat in olive until onions just start to soften. 
2. Add sausage and cook through. 
3. Add Muscat, stirring to de-glaze the pan. Let cook 2-3 minutes.
4. Add mushrooms, kale, and cook down for approximately 5 minutes.
5. Add beans, broth, water, and salt & pepper to taste. Turn down heat to a simmer and let cook for 30 minutes.
optional: Add cooked pasta to give heartiness to the soup.