| | Directions |
- Remove casing from sausage; heat pan to medium heat.
- Using a rasp, finally grate the garlic, reserving half for later, and add with olive oil to pan.
- Add diced potatoes. Brown until al dente, not mushy.
- Remove potatoes and reserve pan drippings. Add sausage; cook until brown.
- Shred kale into bite-size pieces; add to meat, cooking until slightly wilted.
- Increase to high heat; add juice from lemon, 1 tbsp. parsley, and then the stock.
- Add the beans and potatoes.
- With lemon peel, mince zest until you have 1 tbsp. Combine with remaining garlic and parsley, making gremolatta. Reserve for latter for sprinkling on soup.
- Season soup with salt and pepper to taste. The soup should have a light flavor and hearty feeling when eaten.
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| Ingredients | | - |  | 1 quart chicken stock (you may add more stock if you wish - up to 2 quarts) |
| - | | 1/2 pound kale greens - stemmed and cleaned |
| - | | 1 cup white beans |
| - | | 1/2 pound Premio sausage |
| - | | 1 cup diced new red potatoes |
| - | | 1 lemon |
| - | | 2 tablespoons fresh parsley |
| - | | 2 cloves garlic |
| - | | 1 ounce minced shallots |
| - | | 1 tablespoon extra virgin olive oil |
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