Ingredients
1 package
Carando Toscano Ground Sausage
1 package
2 tablespoons
Extra virgin olive oil
2 tablespoons
1 cup
Yellow onion, diced
1 cup
3 tablespoons
Fresh garlic, minced
3 tablespoons
1/2 cup
Carrots, peeled and diced
1/2 cup
1 cup
Fennel bulb, diced
1 cup
1 cup
Celery root, peeled and diced
1 cup
1 cup
Turnip, peeled and diced
1 cup
1/2 cup
Parsnip, peeled and diced
1/2 cup
1/2 cup
White wine
1/2 cup
2 quarts
Chicken stock
2 quarts
28 ounces
Cannellini beans, drained
28 ounces
28 ounces
Crushed tomatoes
28 ounces
8 ounces
Ditalini Pasta (or any small pasta)
8 ounces
2 tablespoons
Fresh thyme, minced
2 tablespoons
3 tablespoons
Fresh marjoram, minced
3 tablespoons
1 bunch
Tuscan kale, roughly chopped
1 bunch
1/2 cup
Parmesan cheese, grated
1/2 cup
Directions
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the sausage, breaking up any large clumps with the back of a wooden spoon
Add the extra virgin olive oil to the pot, then the onion, garlic, carrot, fennel, celery root, turnip, and parsnip, sautéing until the vegetables begin to get tender
Deglaze the pan with the white wine, add the stock, beans, tomatoes, thyme, marjoram, and pasta and bring to a boil
Reduce the heat to a simmer and cook for about 15 to 20 minutes, or until the pasta is just al dente
Add the kale and cook for another 5 minutes
Serve hot with parmesan cheese on the side and bread for dunking
Life is Delicious. Savor It.
