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Ingredients:
4 links (about 1 pound) of your favorite sausage, sliced into thin rounds
1 large onion, diced
3 cloves garlic, minced
2 teaspoons marjoram, minced
3 cups (two 12-ounce bottles) amber lager beer
3 cups vegetable broth
6 ounces kale, stems removed and leaves roughly chopped
2 (16-ounce) cans cannelloni beans, drained and rinsed
1 tablespoon Worcestershire sauce
Salt and pepper
Freshly grated Parmesan
Set a large pot over medium-high heat and film the bottom with a little
olive oil. Add the sausage. Cook until the sausage is golden brown, then
remove with a slotted spoon and let it drain on a paper towel. Pour off
the excess fat in the pot, leaving a teaspoon behind.
Lower the heat to medium, and cook the onions with a pinch of salt until
they are completely translucent and begin to caramelize, 15 minutes. Add
the garlic and the marjoram, and cook until both become fragrant, about 30
seconds.
Pour in the beer and broth, and bring the soup to a boil. Add the kale and
three teaspoons of salt, and cook until the kale is bright green and
tender. Stir in the beans, the reserved sausage and the Worcestershire
sauce. Bring to a boil and taste to adjust the seasonings.
Serve with a sprinkle of Parmesan and a few pieces of crusty bread.
This soup is even better the next day. Serves 4 to 6.
4 links (about 1 pound) of your favorite sausage, sliced into thin rounds
1 large onion, diced
3 cloves garlic, minced
2 teaspoons marjoram, minced
3 cups (two 12-ounce bottles) amber lager beer
3 cups vegetable broth
6 ounces kale, stems removed and leaves roughly chopped
2 (16-ounce) cans cannelloni beans, drained and rinsed
1 tablespoon Worcestershire sauce
Salt and pepper
Freshly grated Parmesan
Set a large pot over medium-high heat and film the bottom with a little
olive oil. Add the sausage. Cook until the sausage is golden brown, then
remove with a slotted spoon and let it drain on a paper towel. Pour off
the excess fat in the pot, leaving a teaspoon behind.
Lower the heat to medium, and cook the onions with a pinch of salt until
they are completely translucent and begin to caramelize, 15 minutes. Add
the garlic and the marjoram, and cook until both become fragrant, about 30
seconds.
Pour in the beer and broth, and bring the soup to a boil. Add the kale and
three teaspoons of salt, and cook until the kale is bright green and
tender. Stir in the beans, the reserved sausage and the Worcestershire
sauce. Bring to a boil and taste to adjust the seasonings.
Serve with a sprinkle of Parmesan and a few pieces of crusty bread.
This soup is even better the next day. Serves 4 to 6.
