Vegetarian Italian Wedding Soup With "Sausage" Recipe

Name: Vegetarian Italian Wedding Soup With "Sausage"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 cloves garlic minced; 1 yellow onion medium, diced; 1 pound kale roughly chopped and stems removed; ½ cups vegetable stock preferably low-sodium; 15 ounces cannellini beans or can of great northern, drained; 15 ounces diced tomatoes with juice can of; 3 carrots peeled and diced; 2 tablespoons dried parsley; 1 tablespoon italian seasoning; 2 teaspoons ground white pepper; 3 tablespoons corn starch; 1/3 cup water; 4 sausage links vegetarian Italian, cut into bite-sized pieces; parmigiano reggiano cheese Shaved, for garnish

Servings: persons

2 tablespoons extra-virgin olive oil
4 cloves garlic minced
1 yellow onion medium, diced
1 pound kale roughly chopped and stems removed
½ cups vegetable stock preferably low-sodium
15 ounces cannellini beans or can of great northern, drained
15 ounces diced tomatoes with juice can of
3 carrots peeled and diced
2 tablespoons dried parsley
1 tablespoon italian seasoning
2 teaspoons ground white pepper
3 tablespoons corn starch
1/3 cup water
4 sausage links vegetarian Italian, cut into bite-sized pieces
parmigiano reggiano cheese Shaved, for garnish

1
Heat the 2 tablespoons of oil in a large stock pot over medium heat. Add the garlic and onions and cook until soft and fragrant. Approximately 3 minutes.
2
Add 2 cups of the vegetable stock and the kale to the stock pot and cover. Cook until kale wilts. Approximately 5 minutes.
3
Add in the remaining 10 cups of vegetable stock, tomatoes, beans, carrots, dried parsley, Italian seasoning and ground white pepper.
4
Raise temperature slightly to medium high heat and allow the soup to come to a boil. Be patient as this will take some time but will help ensure the kale gets nice and soft and take the edge off its bitterness.
5
Add the vegetarian Italian sausage pieces to the soup and then reduce the heat to medium low and allow the soup to simmer for 25 minutes.
6
When the timer goes off, combine the 3 tablespoons of corn starch in the 1/3 cup of water. Stir until completely combined and smooth.
7
Increase the heat to medium and slowly add the corn starch mixture while stirring to thicken the soup.
8
Garnish each bowl of soup with some shaved Parmigiano Reggiano and even a little drizzle of extra virgin olive oil. Serve with some good crusty Italian bread for soaking up all the delicious broth.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 cloves garlic minced, 1 yellow onion medium, diced, 1 pound kale roughly chopped and stems removed, and more.

Yes, Vegetarian Italian Wedding Soup With "Sausage" falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Italian Wedding Soup With "Sausage"

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