Kale, White Bean and Chicken Sausage Soup with Parmesan Broth

 Ingredients for broth: 

10-15 frozen parmesan rinds
1 bulb of garlic, sliced in half width wise
1 large onion, cut in half
2 stalks of celery
1 jalepeno, cut in half
parsley stems

Dried Rosemary

Dried Basil
Italian Seasoning
Sea Salt
Pepper

To make the broth, throw everything in a pot and simmer for 2-3 hours. Strain the liquid twice throw a fine mesh strainer. Store in sealed glass jars for up to a month. Use in soups, risottos, and pastas. 

Ingredients for soup:

1 large handful of arugula
1 bunch of kale, stems removed and chopped small

3 links of italian chicken sausage, removed from the skin and broken up
1 yellow onion, diced
1 TBSP olive oil
red pepper flakes
salt
Italian Seasoning
Dash of paprika for color
1 fennel bulb, sliced into bite-sized pieces, plus fronds reserved
4 garlic cloves, diced
6 cups parmesan broth
2 cups whole milk (or at least 2%), warmed
2 TBSP white vinegar
2 (14.5oz) cans of white beans (cannelini or northern white) Rinsed and drained
Optional: Bread pieces and parmesan shavings to make crispy parmesan toast as an accompaniment

Directions: 

1. Heat oil in a large pot or Dutch oven over medium.

2. Add onion, ¼ teaspoon salt and ¼ teaspoon red pepper flakes; cook until softened and translucent, about 5 minutes.

3. Add sausage and cook, crushing with a wooden spoon, until cooked through and browned, 6–8 minutes. 

4. Add the fennel and garlic and cook about 3-4 minutes or until fennel is slightly tender

5. Add broth and bring to a simmer for 5 minutes. 

6. Add kale, arugula, beans, and milk. Bring to a simmer. 

7. Add vinegar, stir.  Taste for seasoning and tenderness of the kale and fennel. 

For parmesan toasts I used some italian bread from the freezer, put a few slices on a sheet tray, rubbed it with garlic and olive oil and put it under the broiler for a few minutes.  Then, take the bread out, top with fresh parmesan and then broil again until golden brown.