Beany Italian Wedding Soup

Yields 3-4 servings

This recipe was inspired by the ultra-comforting, cold-weather necessity, Italian wedding soup. Although it’s not exactly the same soup, our version is reminiscent of what you might have had in your childhood, except packed with protein from the beans rather than pastina, making it a bit more filling than the original. To make things a bit easier, we used pre-made Italian sausages for the meatballs. Since they are already seasoned and well-blended, they make perfect meatballs in minutes!

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Assembly

Step 1
Prepare Italian sausage meatballs by pinching out roughly 1 tbsp portions of sausage meat from the casing.

Step 2
Heat a medium pot over medium-high heat. Add olive oil and sear meatballs. Transfer to a tray and set aside. They should not be fully cooked, as they will cook fully later.

Step 3
Reduce heat to low and add onion. Once almost soft, add garlic and cook until softened.

Step 4
Add water and Shio Ramen Broth Concentrate. Bring to a boil.

Step 5
Add meatballs, beans, and kale. Bring to a boil then reduce to simmer. Simmer partially covered until meatballs are cooked through and the kale is tender. Season with salt and pepper, lemon juice, and chili paste.

Step 6
Ladle soup into serving bowls and top with shaved or grated parmesan.

Ingredients

1 lb Italian sausages (about 5 each) or sausage blend

2 tbsp Olive oil (for cooking)

1 cup Onion, diced

4 cloves Garlic, minced

3 tbsp Shio Ramen Broth Concentrate

4 cups Water

1.5 cups Kale, chopped

13.5 fl oz can Canellini beans, drained, rinsed

Juice of ¼ lemon

1 tbsp Calabrian chili paste (optional)

Salt and black pepper

Parmesan cheese

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