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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Hearty and colorful, this soup is a great way to start a Yom Tov meal. The salty sausage adds rich flavor, and the beans and vegetables add to the texture and chunkiness. It cooks quickly and freezes well, so it’s a wonderful make-ahead option too.
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2 large carrots, peeled and diced
12 ounces sausage, sliced
1 teaspoon kosher salt
1 teaspoon basil
1 teaspoon paprika
1/2 teaspoon oregano
1/8 teaspoon red pepper flakes
1 tablespoon Tuscanini Tomato Paste
2 (15-ounce) cans white beans, drained and rinsed
1 (28-ounce) can Tuscanini Whole Tomatoes
8 cups chicken or vegetable stock
4 cups fresh, washed kale or spinach
juice from 1/2 lemon (about 2 tablespoons)
1/2 teaspoon freshly ground black pepper
1/2 cup fresh, washed parsley, to garnish
In a large stockpot, heat oil over medium heat. Add onions, garlic, and carrots and sauté five minutes.
Add sausage and cook three to five minutes, until browned.
Add salt, basil, paprika, oregano, red pepper flakes, and tomato paste and stir for 30 seconds, until fragrant.
Add drained beans and tomatoes with their juices to the pot, breaking up the tomatoes a bit.
Pour in the stock and stir to combine. Bring to a boil, then reduce heat to low and simmer 20–25 minutes, partially covered.
Stir in the kale/spinach, lemon juice, and black pepper and immediately turn off the heat. Serve warm, garnishing each bowl with parsley.
Photos by Chay Berger
Styling by Faigy Cohen
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