June 24, 2016
Soups/Stews, Pork, Pork Sausage,
Vegetables, Kale, Leek, Italian, Easy/Beginner Cooking, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch more
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"This is an Italian inspired soup meant well for a cold-weather dish that says comfort. The small amount of cornmeal (polenta)..secret ingredient, just is enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish."
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 - 10 minutes.
Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal.
Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Stir in the greens and cook for 15 minutes more, or until tender.
Ladle into bowls and garnish with grated Parmigiano.
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