This is less of recipe- then a call to throwing together the contents of your fridge- when it is too cold and you are too cheap to buy ingredients. Here’s to hearty weekday sustenance! Jess P. I feel like you make a vegetarian version of this? with tiny pasta (which has a special name) and maybe tomato?
This is also sort of a riff on italian wedding soup– which i love– but thought that sausage was a nice shortcut to making own meatballs. But a recipe for that soup– inspired the finish- crack an egg in a swirl around. Totally fine w. out this last step- but it makes it super extra hearty.
needless to say, you can increase recipe amounts and get more experimental with add-ins and spices.
4 cups chicken stock (homemade please!) [this is what i had, and mine had a pretty high stuff to soup ration- could prob use like 6 cups of broth- if you want it more… well, brothy]
1 bunch of kale (in a moment of true laziness i bought a pre-cut version from trader joes the other day. i am embarrassed and will never do it again. it was all stalk. but yes, totally convenient. used half a bag) escarole would also be perfect. other dark green also acceptable. if i had used a real bunch of laciento kale i probs would have taken out the stem.
1 or 2 sausage link (i think mine was hot italian- any kind will do. as Rach W. pointed out- i buy the good butcher kinds- and take out of the casing and slice into semi-circles)
1 small onion (half a large), finely chopped
1 or 2 cloves garlic
pinch of red chili flakes
1- 14oz can cannellini or other white beans
optional: add some cooked tiny pasta, arborio rice, orzo [one thing to know is that if you are planning to have leftovers it can be good to keep, especially the arborio, separately from the soup- because it will suck up the stock like a sponge]
Pour a generous glug of olive oil (tablespoon or two) and tablespoon (or two) of butter. Saute onion for a few minutes. Add garlic and chili flakes until fragrant. When onion has begun to soften, add sausage. Once looking pretty cooked (a few minutes). Add Kale and cover to cook down. Once that is ready, add beans and stock. Simmer to blend all flavors.
Before eating, can crack and egg in a swirl w. a fork. I’d personally do this with only the portion i am reheating. But not sure that is totally necessary to keep separate like that.