Ingredients:

  • 1 lb bulk Italian sausage
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 2 medium carrots, diced
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups chicken bone broth, low sodium
  • 1 tsp dried oregano
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • 4 cups fresh kale, chopped
  • 1 tbsp fresh lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Add the Italian sausage, breaking it into crumbles, and cook until mahogany-colored and crisp.
  2. Reduce heat to medium. Add diced onion and carrots, stirring to scrape up the browned bits (fond) from the bottom. Once translucent, stir in minced garlic and red pepper flakes for 60 seconds.
  3. Pour in the chicken bone broth, dried oregano, rosemary, and the bay leaf. Add the drained cannellini beans.
  4. Use a spoon to mash about 1/4 cup of the beans against the side of the pot to release starches. Bring to a boil, then reduce to a simmer for 15–20 minutes until the broth becomes velvety.
  5. Stir in the chopped kale and fresh lemon juice until the greens are wilted.
  6. Season with salt and black pepper to taste. Serve garnished with grated Parmesan cheese.