A hot bowl of soup was exactly what the weatherman ordered yesterday. We had SNOW! Our world is beautiful still although certainly not as green as usual and as I write this, it is midmorning and has warmed only 10 degrees from our overnight low of 19. There's snow everywhere and ice on the decks and it's not going anywhere anytime soon.
The day before yesterday I spent some time in the kitchen making a large pot of beef stock and some of it went to good use last night in my version of Nick Stellino's Cabbage and Sausage Soup. It's no secret that Nick's Cucina Amore was one of my favorite public television cooking shows and I try to catch him on Cooking With Friends as often as possible; however, it's more likely you'll find my nose buried in his book, Mediterranean Flavors.
Of course my version differs from his original (see link) and I make no apologies because recipes are just guidelines anyway, right?
- I used my own home made Italian sausage loaded with extra fennel, garlic and red pepper flakes;
- dry sundried tomatoes rather than oil packed;
- dry marsala wine (Trader Joe's) instead of white wine;
- beef stock instead of chicken;
- threw in a can of diced tomatoes for extra zing
- substituted a mess o' chopped kale instead of cabbage.
The result - intensely flavored and wholesome comfort in every spoonful. It is spicy with red pepper flakes, sweet from sun dried tomatoes and full of beefy goodness too. As for the kale, we happen to love the stuff because not only is it a good for us green but it holds up very well in a pot of soup.
I'd have it again in a heartbeat and a good thing too. Lunch is just around the corner!
Kale and Sausage Soup (from JBug’s Kitchen Antics inspired by Nick Stellino, Mediterranean Flavors)
2 tablespoons olive oil
1 pound hot Italian sausage (bulk)
2 large onions, sliced
4 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
Coarse ground black pepper to taste
1/2 cup chopped sundried tomatoes
1/2 cup dry Marsala wine
6 cups low sodium beef stock
1 -14 ounce can diced tomatoes with juice
8 cups chopped kale (stems removed)
Parmesan cheese as garnish
Heat olive oil in a large Dutch oven over medium high heat. Crumble in sausage and cook until no longer pink. Remove with a slotted spoon and set aside. Add onions, garlic, red pepper flakes and sundried tomatoes. Cook, stirring often, for 5 to 8 minutes or until onions are soft. Add Marsala wine and cook for 30 seconds to reduce wine slightly, and then add sausage back to the pot along with beef stock and tomatoes. Add salt and coarse ground black pepper and bring pot to a boil. Reduce to a simmer and cook covered for 15 minutes. Add kale and cook additional 10 to 15 minutes until tender crisp. Serve garnished with grated parmesan cheese. Makes 6 servings.
A year ago - Beefy, Beany Benchiladas and a Sale Pending!
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Three years ago - Eggs in Purgatory