Italian Wedding & Minestrone Mashup Soup

Ingredients


	olive oil
250 g	white onion
250 g	carrots
20 g	garlic
	salt
75 g	better than bouillon chicken
1400 g	chicken stock
600 g	water
100 g	elbow macaroni
75 g	kale
2 links	hot Italian sausage
2 cans	white beans
	grated Parmesan
	black pepper

1. Heat a large stock pot over medium heat.
2. Add olive oil, 250g white onion (small diced), 250g carrots (diced), 20g garlic (pressed), and a pinch of salt.
3. Sweat until slightly softened, 5-6 min.
4. Add 75g better than bouillon chicken, 1400g chicken stock, and 600g water.
5. Bring to a simmer.
6. Stir in 100g elbow macaroni, 75g kale (stems removed, leaves sliced into 1” pieces) and 2links hot Italian sausage (meat removed and rolled into small balls) and cook until pasta is tender.
7. Add semi-drained 2cans white beans. Taste and adjust for salt if needed.
8. Serve the soup with a sprinkle of grated Parmesan, black pepper, and a drizzle of olive oil.

by Brian Lagerstrom · video^[2]

		olive oil
	250 g	white onion
	250 g	carrots
	20 g	garlic
		salt
	75 g	better than bouillon chicken
	1400 g	chicken stock
	600 g	water
	100 g	elbow macaroni
	75 g	kale
	2 links	hot Italian sausage
	2 cans	white beans
		grated Parmesan
		black pepper

1. Heat a large stock pot over medium heat.
2. Add olive oil, 250g white onion (small diced), 250g carrots (diced), 20g garlic (pressed), and a pinch of salt.
3. Sweat until slightly softened, 5-6 min.
4. Add 75g better than bouillon chicken, 1400g chicken stock, and 600g water.
5. Bring to a simmer.
6. Stir in 100g elbow macaroni, 75g kale (stems removed, leaves sliced into 1” pieces) and 2links hot Italian sausage (meat removed and rolled into small balls) and cook until pasta is tender.
7. Add semi-drained 2cans white beans. Taste and adjust for salt if needed.
8. Serve the soup with a sprinkle of grated Parmesan, black pepper, and a drizzle of olive oil.