Sausage & Kale Soup
4 c. chicken stock 1 oz. dried porcini mushrooms
2 tbs. extra-virgin olive oil
1 lb. bulk sweet Italian sausage
1 large onion, quartered lengthwise and thinly sliced crosswise
4 cloves garlic, finely chopped
5 to 6 c. packed sliced cavolo nero (also called tuscan kale, dinosaur kale or lacinato kale)
Salt and pepper
Freshly grated nutmeg
1 c. mini penne or mezzi rigatoni pasta
1 (15-oz.) can white or cannellini beans, rinsed
Freshly grated pecorino-romano cheese
Ciabatta bread, for mopping
In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8 to 10 minutes.
Meanwhile, in a soup pot, heat the oil over medium-high heat until hot. Crumble in the sausage, then add the onion and garlic and cook until browned, about 5 minutes. Add the kale and season with salt, pepper and nutmeg. Cook until softened, about 5 minutes.
Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 c. water, cover and bring to a boil. Add the pasta to the soup and cook until al dente, 6 to 7 minutes. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for mopping.
