Photo: Cala
Michael Romano's Secret-Ingredient Soup
14 ingredients
4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
508
Calories
34g
Protein
29g
Fat
32g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Kale | 1 cup chopped (67g) | 33 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped peeled carrot
- 3/4 cup well-washed thinly sliced leeks
- 1 teaspoon finely chopped garlic
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Aleppo pepper or red pepper flakes
- 8 ounces Italian fennel sausage (sweet or hot), casings removed
- 2 tablespoons medium-grind cornmeal (polenta)
- 5 cups
- or Vegetable Stock
- 4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
- Grated Parmigiano-Reggiano for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes