Ingredients:

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

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned and crispy.
  2. Add diced onion, carrots, and celery to the rendered fat; sauté until onions are translucent and vegetables are fragrant.
  3. Stir in minced garlic, oregano, basil, and red pepper flakes, cooking for 60 seconds. Pour in chicken broth and add the bay leaf.
  4. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  5. Stir in rinsed cannellini beans. Use an immersion blender to pulse the soup 3-4 times, or blend one cup of beans separately and stir back in to create a creamy consistency.
  6. Fold in chopped kale and simmer for 3-5 minutes until tender but bright green.
  7. Remove the bay leaf, stir in lemon juice and Parmesan cheese, and season with salt and black pepper.