Type: Soups
Author: Jennie
Difficulty: Intermediate
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8
Ingredients
- 1 package Italian chicken sausage
- 1/2 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs
- olive oil
- 3 medium carrots, diced
- 1 onion, diced
- 6 cloves garlic, diced
- 4 cup chicken stock
- 1/2 cup small macaroni (elbows or ditalini)
- 1 can cannellini beans
- 1 bunch kale
- red pepper flakes
- pesto for topping
- s/p
Directions
- Make the meatballs: Remove the chicken sausage from its casing. Roll into tiny meatballs. In a cast iron, heat a layer of olive oil over medium heat. Roll the meatballs in a mixture of your breadcrumbs and 1/4 cup Parmesan cheese. Brown meatballs in a single layer until golden brown on all sides, about 2 minutes per side.
- Make your soup: dice carrots, garlic, and onion. Heat about 1 tablespoon olive oil over medium heat, then add veggies, and sauté for about 4 minutes.
- Add 4 cups of chicken stock and bring to a boil. Add cannellini beans, macaroni, and red pepper flakes.
- Cook until macaroni is al dente (7-9 minutes), then add in your kale and meatballs. Cook until meatballs are done, about 15 minutes. Serve with a dollop of pesto, more Parm, and crusty bread.
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