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Sausage Soup with Bok Choy, Kale & Wasabi Green Thai Chili
CHRISTIANN KOEPKE18Ingredients
70Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 13 oz. hot Italian sausage links
- 275 grams fennel (cut in half and thinly sliced)
- 950 grams sweet onions (chopped)
- 145 grams garlic cloves (minced)
- 1 1/2 cups white wine (chardonnay is best)
- 7 cups chicken broth
- 1 tsp. salt (to taste)
- 2 tsp. wasabi (green thai chili, I like Frankie V’s, to taste)
- 4 oz. Parmesan (with rind)
- 15 oz. cannellini
- beans
- 2 cups Tuscan kale (or handfuls, washed and torn)
- 4 heads bok choy (or 2 large, 190g each, washed and torn)
- 1/4 cup heavy whipping cream (organic, optional)
- olive oil (for sautéing)
- sesame oil (Spicy)
- fennel fronds
- Parmesan (grated)
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