Contributed by Chef Lori Shaw Taguinod of Savory/Sweet/Eclectic
This lovely soup goes very well with our Malbec. The bright fruit and good acidity of this wine smooths the texture of the beans and handles the mild spicy influence from the sausage. It is not a heavy Winter soup but makes for a nice meal with this wine!
Category : Winter Pairings
1 tablespoon olive oil
1/2 small onion, chopped
1/2 cup leeks, finely sliced
2 garlic clove, finely chopped
3/4 cup dry white wine
8 ounces mild Italian sausage, casing removed
1 small bunch Tuscan kale, center ribs and stems removed, leaves finely chopped
1 14.5-oz can cannellini (white kidney) beans, rinsed and drained
6 cups low-sodium chicken broth
1 pinch red pepper flakes
Kosher salt, fresh ground pepper
1/2 cup chopped fresh flat-leaf parsley leaves
Parmesan for serving
1. Heat oil in a large, heavy-bottomed pot over medium heat. Add Italian sausage. Break apart into bite size pieces and brown. Once sausage is brown, remove from pot and drain. Drizzle 1 tablespoon of fresh olive oil into the pot that the sausage was cooked in and add onion and leeks.
2. Saute onion and leeks until translucent then add garlic. As soon as garlic becomes fragrant, pour in 3/4 cup of dry white wine.Let wine reduce by 1/2 (about 3 to 5 minutes). Return sausage to pot.
3. Add kale and cook , tossing occasionally, until wilted, about 3 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer until flavors meld , about 20 to 30 minutes.
4. Season with a pinch of red pepper flakes (to taste) and salt and pepper.
For serving, top with chopped parsley and a grating of Parmesan cheese.