Sunday, February 5, 2012

White Bean, Kale, Stellini, & Meatball Soup

is the perfect Sunday meal after a nice hike. First time, I tried this and it turned out quite delicious. Let's just say it was a dinner success as Ron had three helpings :) I served it with grated Parmesiano Regiano on the side and we sprinkled it over the soup.

This is how I made it.

Splash of olive oil
1 onion finely diced
couple of pinches of salt
2 cloves of garlic minced
3 carrots - more or less - cut into small chunks
1 bunch of kale - I used purple kale, stems chopped fine, rest cut coarser
Herbs de Provence
1/2 cup of white wine
1 cup of dried white beans soaked overnight
2-3 cups of water, or vegetable stock
1 lb. bulk Italian sausage - rolled into mini meatballs
1/4 of dried star pasta - Stelline pasta - Barilla brand
salt, pepper to taste

1. Heat olive oil and when hot add onion, and salt
2. When onions are soft add carrots, garlic, kale stems, and herbs de provence
3. When herbs are fragrant add wine - let it simmer down a litte
4. Add beans and cover with water, or vegetable stock. I used about 2 cups
5. Bring to a boil - and the have it at a low simmer - lid on - for about an hour, or until beans
are soft
6. Drop meatballs into the hot, simmering soup - cover. You may need to add more water
7. When meat is cooked through add remainder of Kale, and after about 5 more minutes
add Stellini - Orzo would work too - to the soup
8. When pasta is done adjust spices. I used salt, pepper, and added a vegetable bouillon cube

It turned out great here :) let me know!!!


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