Minestrone with Sausage and Kale

Directions

In a Dutch oven over medium heat, warm 3 Tbs. of the olive oil. Add the sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 7 minutes. Add the onion, carrots, celery and garlic and sauté, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the beans and chicken broth and bring to a boil. Reduce the heat to a simmer and add 1/2 cup (2 oz./60 g) of the Parmesan, the rosemary sprigs and lemon juice. Cover the pot and simmer, stirring occasionally, for 30 minutes.

Meanwhile, preheat an oven to 375°F (190°C).

Brush the baguette slices on both sides with the remaining 2 Tbs. olive oil and season lightly with salt. Arrange on a baking sheet in a single layer. Bake, turning once halfway through, until the bread is golden brown and toasted, about 10 minutes. Remove from the oven and let cool slightly.

While the crostini are cooling, remove the rosemary sprigs from the soup. Add the kale and cook, stirring occasionally, until the kale is wilted and tender but still bright green, about 5 minutes. Taste the soup and season with salt and pepper.

To serve, ladle the soup into individual bowls and serve with the crostini and the remaining 1/2 cup Parmesan alongside. Serves 2 to 4.

Williams-Sonoma Test Kitchen