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Melinda Brasher: "Perfect. I used lighted it up with chicken sausag…" Read More
14Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. pancetta (cubed)
- 2 lb. mild sausage (bulk)
- 2 cans cannellini beans (15 ounce size)
- 7 cups chicken stock (divided)
- 1 Tbsp. crushed red pepper flakes
- 3 cloves garlic (fresh, finely minced)
- 1 small yellow onion (finely chopped)
- 2 lb. russet potatoes (peeled and cut into small chunks)
- 3 inches Parmesan cheese rind (piece of hard, optional)
- salt
- black pepper
- 1/2 cup half-and-half (tempered**)
- 3 cups kale (fresh, finely chopped)
- 1/2 cup Parmesan cheese (freshly grated)
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Reviews(1)
Melinda Brasher 4 years ago
Perfect. I used lighted it up with chicken sausage, fresh spinach and chard from my garden instead of the kale, and bone broth. Thanks for including the Parmesan rind. I save and freeze them but sometimes forget this nasty nugget when I’m actually cooking! Half recipe was perfect for my honey and I to have dinner tonight and leftovers for lunch tomorrow.