Italian wedding minestrone soup

Small dice the onion, medium dice the peeled carrots, cut the kale into one inch squares and press the garlic.

Zip open the sausage casings and roll the meat into marble sized balls, about 10 grams each, 25 to 30 from two links.

Over medium heat add a generous squiggle of olive oil to a large stock pot, then the onions, carrots, garlic and a strong pinch of salt, and sweat five to six minutes until slightly softened.

Stir in the bouillon base, then the chicken stock, and bring to a simmer.

Add the elbow macaroni, scraping the bottom, then the chopped kale, then the sausage balls a couple at a time so they spread out and do not clump.

Cook five to six minutes until the pasta is tender and the carrots and kale are softened but not mushy.

Finish with the two cans of semi-drained white beans and taste for salt.

Ladle three to four large ladles into a bowl and top with grated Parmesan, cracked black pepper and fresh olive oil.