How about some warm, cozy CANNELLINI soup for those fall or winter days? Whip up this easy Plant-based friendly recipe and keep on hand to munch on during the week.
This recipe is inspired by my dear Uncle Tom. As a fireman and a descendant of Italian cooks, he was no stranger to the kitchen. I remember going to his house in Staten Island for a visit and he had a big pot of escarole and cannellini soup on the stove made with fine NY sausage. I must have eaten half of the pot. It was amazing! A few days later I realized that I was pregnant with my son Nicholas.
Nine months later, Uncle Tom and Aunt Sheila come to my house for a visit to see the new baby. What do you think they brought with them?
A big pot of Escarole and cannellini soup. I couldnāt have been happier š
My daughter also has this marked as one of her favorite soups so when I was up for a visit this weekend, this was her request. Unfortunately escarole is out of season so we subbed out for kale. We also substituted veggie sausage for the real stuff in order to stay faithful to the Whole Food Plant Based diet, but it was still very tasty š
INGREDIENTS
1 bunch of fresh kale, choppedĀ
1 onion, choppedĀ
2 leeks, washed and choppedĀ
2 cans of canelloni beans, drained and rinsedĀ
2 links of impossible sausage or nonmeat sausageĀ
4 cloves of garlicĀ
3 boxes of vegetable brothĀ
1 cup of water
Olive oilĀ
1 tsp oreganoĀ
1 tsp of sea saltĀ
Ground pepperĀ
Juice of fresh lemonĀ
Parmesan cheeseĀ
HOW TO MAKE CANNELLINI AND KALE SOUP
Brown impossible sausage in large soup pot and cook until doneĀ
Set aside to coolĀ
In same pot, brown leeks, onion, garlic and ā of kale, seasoning as you stir
Add vegetable broth and water
Cook for 8-10 minutes
Add the rest of the kale and stir. Season if neededĀ
Add cannellini and sausage (chop if necessary) and let simmer 10 minutesĀ
Add juice of Ā½ lemon
Season to tasteĀ
Serve with ground pepper and parmesan cheeseĀ š
