ZUPPA DI SALSICCIA E CAVOLO NERO

By using fagioli bianchi (white beans) and letting the soup simmer with herbs like thyme and bay leaf, you create a genuine and hearty soup, just as it's served in Italian homes. Whether you cook your own beans or use ready-cooked ones, this is a dish that satisfies just as well on a weekday as at the weekend.

ingredients

• 300 g Nonna Elide Salsiccia Original
• 200 g kale (Cavolo nero), rinsed and roughly chopped
• 400 g white beans, e.g. Cannellini or Bianchi di Spagna
• 2 cloves garlic, thinly sliced
• 1 tsk dried thyme
• 2 st bay leaves
• approx. 1 litre water or vegetable stock
• Nonna Elide olive oil, for frying
• Salt and freshly ground black pepper

here's how

• Start by preparing the beans. We used home-cooked white beans for the best texture, but ready-cooked ones from a tin work perfectly well.
• Peel the skin off the salsiccia and crumble the meat into a pot with a little olive oil. Brown the sausage thoroughly so it releases its flavours. Add the garlic, thyme and bay leaves towards the end so they fry briefly and release their flavour.
• Fold the roughly chopped kale into the pot and let it fry with the salsiccia for a couple of minutes until it wilts down.
• Add the beans and pour in water so that it covers the ingredients. Season lightly with salt and let the soup simmer under a lid for about 30 minutes so the flavours marry together.
• Serve with extra black pepper, a splash of Nonna Elide Extra Virgin olive oil on top and a piece of good bread.

Nonna vet bäst.