| | Directions |
- In a skillet, brown meatballs on all sides; drain and set aside.
- In a stockpot, heat oil and butter; add half of carrots, onion, celery, and garlic; saute for 5 minutes over medium heat.
- Add remaining carrots, onion, celery, and garlic, and saute for 5 minutes.
- Add meatballs, chicken stock, and tomato sauce; bring to a boil; then turn heat down to simmer.
- Add tomatoes and potatoes; simmer for 30 minutes, stirring occasionally.
- Return to a boil and add pasta and kale; cook for 10 minutes or until pasta is tender.
- Add beans, basil, oregano, parsley, salt, pepper, and cayenne pepper. Cook for 10 more minutes; then serve hot with garlic bread.
- Note: This soup can also be cooked in a slow cooker.
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Servings: 6
|  | | Ingredients | | - | | 1 pound Premio Sweet Italian Sausage Meat, formed into 1-inch meatballs |
| - | | 2 tablespoons extra-virgin olive oil |
| - | | 2 tablespoons butter |
| - | | 2 large carrots - peeled and chopped |
| - | | 1 onion - peeled and chopped |
| - | | 2 stalks celery - chopped |
| - | | 2 cloves garlic - minced |
| - | | 6 cups chicken stock |
| - | | 1 cup tomato sauce |
| - | | 3 tomatoes - seeded and chopped |
| - | | 2 medium boiling potatoes - chopped |
| - | | 1 cup small pasta (such as shells) |
| - | | half head of kale - chopped |
| - | | 1 can cannellini (or other small white beans), drained and rinsed (15-ounce can) |
| - | | 1 teaspoon dried basil |
| - | | 1 teaspoon dried oregano |
| - | | 1 teaspoon dried parsley |
| - | | salt and pepper to taste |
| - | | cayenne pepper to taste |
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