Italian Wedding & Minestrone Mashup Soup
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INGREDIENTS:
▪250g white onion (1 large), small diced
▪250g carrots (4-5 medium) carrots, diced
▪75g kale (1 bunch) kale, stems removed, leaves sliced into 1” pieces
▪20g (5-6 cloves) garlic, pressed
▪2 links of hot Italian sausage, meat removed and rolled into small balls (25-30 balls)
▪Olive oil
▪75g (4T) better than bouillon chicken (or any chicken bouillon)
▪1400g/48oz box chicken stock
▪600g/20oz water
▪100g (3/4c) elbow macaroni
▪2 cans white beans, semi-drained
Salt
Pepper and grated Parmesan for serving
INSTRUCTIONS:
Heat a large stock pot over medium heat. Add olive oil, onions, carrots, garlic, and a pinch of salt and sweat until slightly softened, 5-6min.
Add chicken bouillon, chicken stock, and water. Bring to a simmer.
Stir in elbow macaroni, chopped kale and sausage meatballs and cook until pasta is tender.
Add semi-drained white beans. Taste and adjust for salt if needed.
Serve the soup with a sprinkle of grated Parmesan, black pepper, and a drizzle of olive oil.
