1 pound Skoglund Meats Italian sausage

1 cup dry white or red wine

1 medium onion, finely chopped

3 medium carrots, peeled, finely chopped

3 celery stalks, finely chopped

3 garlic cloves, minced

1 bunch Tuscan kale, ribs removed, leaves torn into 2” pieces

½ cup barley (uncooked)

15-oz. can diced tomatoes

15-oz. can cannellini (white kidney) beans

8 cups low-sodium chicken broth

4 ounces Parmesan, shaved

Cook in a large saucepan over medium heat, stirring occasionally, until cooked, about 4 minutes. As sausage is finished cooking, add wine to pan. Remove sausage from pan and set aside.

Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20–25 minutes. Add kale, barley, tomatoes, beans, sausage, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until kale offers no resistance when bitten and flavors have melded, about 1 hour.

Just before serving, add toasted bread chunks if desired. Serve topped with Parmesan, red pepper flakes, black pepper, and drizzled with olive oil.

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