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Published on Sep 20, 2013
Few meals are more comforting than a hot bowl of soup. Chef Billy Parisi shows us how to make a kale, white bean and sausage soup that's sure to hit the spot!
Measurements: - 2 smalled diced yellow onions - 4 small diced stalks of celery - 4 small diced carrots - 3 cloves of finely minced garlic - 2 heads of roughly chopped kale - 4 tablespoons of olive oil - 2 pounds of sweet pork sausage, casing removed - 1 gallon of chicken stock - 1 Parmesan cheese rind - four 16 ounce cans of Northern beans, strained - 1/4 cup of chopped fresh basil - 1/4 cup of chopped fresh oregano - 1/2 cup of chopped fresh parsley - Tabasco to taste - Lea & Perrins to taste - Kosher salt and fresh cracked pepper to taste