Recipe: Sausage and Cannellini Bean Soup with Fennel and Tuscan Kale
Aired on WFLA Channel 8 Daytime: 1/24/2017
It’s winter in Tampa so Chef Devin Davis prepared this delicious and hearty winter soup that will warm you up on WFLA Channel 8 Daytime. View the recipe and video to make it yourself.
Hearty Winter Soup Ingredients:
- 1 pound ground pork (75/25)
- 2 cloves garlic, grated
- ¼ tsp. ground fennel seed
- ½ tsp. red pepper flakes
- ¼ tsp. freshly ground black pepper
- 1 tablespoon fresh parsley, minced
- 1 tsp. fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- 1 large white onion, thinly sliced
- 1 bulb fennel, thinly sliced
- 2 cloves garlic, minced
- 4 san Marzano tomatoes, canned, roughly chopped
- ½ cup white wine (Pinot Grigio)
- 2 quarts chicken stock
- 1 ½ cup cooked cannellini beans
- Salt to taste
- ½ cup orecchiette pasta, dry
- 1 bunch Tuscan kale, stems removed and cut into strips
- Freshly ground pecorino cheese, as needed
- Extra virgin olive oil, as needed
- Fresh chopped parsley, as needed
- Fennel fronds, as needed
- 4 slices grilled ciabatta bread
Hearty Winter Soup Recipe Directions
- In a small bowl, mix together the ground pork, garlic, fennel seed, red pepper flakes, black pepper, parsley, thyme, and salt.
- Heat a medium pot over medium heat and add the olive oil.
- Roll small meatballs using two teaspoons of the pork mixture for each meatball. Brown the meat balls in the olive oil and then remove to a bowl.
- In the same pot add the onions and fennel and cook until slightly caramelized. Season with salt and add the garlic.
- Continue to sauté for one minute, add the tomatoes, and then deglaze with the white wine.
- Allow the wine to simmer for 1 minute and then add in the chicken stock.
- Bring the soup to a simmer and then let it simmer slowly for 10 minutes.
- Add the beans to the soup and then place the reserved meatballs into the soup along with the juices that have collected in the bottom of the bowl.
- Simmer the soup slowly for 15 minutes. (At this point the soup can be refrigerated and the reheated and finished when ready to serve it)
- When you are ready to serve the soup, bring the soup to a gentle simmer and add the pasta and cook for 4 minutes.
- After four minutes add the kale and continue to cook until the pasta is al dente. Adjust the seasoning with salt.
- Then serve the soup in four bowl topped with some freshly grated pecorino cheese, a drizzle of good extra virgin olive oil, a sprinkle of freshly chopped parsley, a few of the fennel fronds from the top of the fennel bulb, and a thick slice of grilled bread.
Chef Devin Davis hopes you enjoy this rich and warming soup, perfect for winter time.