Name: Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup
Yield: Serves 12 to 14
Ingredients: 2 Italian sausages, skins removed and meat crumbled; 4 tablespoons olive oil; 2 onions, chopped; 2 garlic cloves, minced; 2 quarts chicken stock; 1 cup white wine; 6 thyme sprigs; 1 bunch of kale, washed and chopped; 4 cups cooked cannellini beans

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Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup

Kale goes by another name, one much more dashing, especially in Italian. Cavolo Nero, black cabbage, may not evoke superhero status, but it's close. Kale does seem invincible and it's known to make the eater more so, too. It's also called dinosaur kale (also called lacinato), maybe because its leaves look like the back of a lizard. Those thin knobby leaves squeak. Do not confuse cavolo, accent on the first syllable, with cavallo, accent on the second, or you'll be ordering black horse, and in certain parts of the world will find it. Hearty and good for the spirit. I like soaked and cooked cannellini better than canned ones.

Recipe notes

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