Our friend Cindy shared this recipe that she makes with both our Rosemary Mutton Sausage or our Beef Fennel & Sage sausage. It is a warming, filling recipe that's perfect for lunch or dinner after being outdoors!
Recipe serves 8 so this is also a good option for sharing or freezing.
Ingredients
- 1 tbsp butter or olive oil for cooking
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 lb Apple Creek Farm's Rosemary Mutton Sausage or Beef Fennel & Sage Sausage
- 3 cups crushed or diced tomatos
- 1 container Apple Creek Farm chicken broth (4 cups total)
- 2 cups finely chopped kale, stems removed
- 1 15-oz can cannellini (or kidney) beans, rinsed and drained
- 1 cup dried ditalini or other bite-sized pasta
- 1 cup chopped, fresh flat-leaf parsley
- 1 tbsp red wine vinegar
- Kosher Salt & freshly ground pepper to taste
- Shaved pecorino-romano cheese (for serving)
Directions
- Cook sausage in a soup pot or dutch oven for 10 minutes or until browned
- Transfer to a plate
- Heat oil in the same pot over medium heat
- Add onions, celery, carrots and cook 5 minutes stirring occasionally
- Add garlic and cook for 2 minutes more
- Stir in the broth, tomato sauce, and 2 cups water
- Bring to a boil, reduce heat and cover 15 minutes or until the veggies are tender
- Stir in the sausage, kale, beans, and pasta
- Return to a boil, then reduce heat and cover for 15 minutes until the pasta is tender, stirring frequently
- Stir in the parsley and vinegar
- Season to taste with salt and pepper
- Portion and top each bowl with a generous helping of cheese!
