|15 min||35 min||6|
|1 medium||Red onion (diced)|
|4 clove(s)||Garlic (minced)|
|1 tsp||Rosemary, fresh (finely chopped)|
|250 gm||Sausage, chorizo, pork and beef (sliced into semi circles)|
|2 tsp||Extra virgin olive oil|
|2 can (19oz)||Navy beans, canned (drained, rinsed)|
|3 3/4 cup||Chicken broth (stock)|
|1 cup||White wine|
|6 cup||Black kale (1 bunch, chopped)|
|1/2 tsp||Black pepper|
|1 dash||Kosher salt|
1. Heat a pot or dutch oven over medium heat. Once your pot is warm, cover the bottom of your pot with olive oil. Let the olive oil heat for 15 seconds and then add your sausage and sauté for 3 minutes, add onions and continue cooking another 5 minutes until soft.
2. Add garlic and sauté for another minute. Then add beans, broth, wine, rosemary and reduce heat to low-medium and let simmer for 30 minutes.
3. While the soup is simmering, prepare kale by removing tough stems and spines finely chopping leaves, and rinsing in cold water. Add the kale to your pot 10 minutes before the soup is done cooking and let kale cook down until tender. Add salt and pepper to season.