Creamy Tuscan White Bean and Sausage Soup

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Italian turkey sausage, casings removed
• 2 cans (15 oz) Cannellini beans, canned, drained
• 4 cups Chicken stock
• 1 bunch Kale, stems removed, chopped
• 1 each (large) Leek, white and light green parts, sliced
• 4 cloves Garlic
• 1/2 cup Heavy cream
• 1/4 cup Sun-dried tomatoes, chopped
• 2 tbsp Olive oil
• 1 tsp Dried rosemary
• 1/2 tsp Red pepper flakes
• 1 loaf Crusty bread, for serving

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and no longer pink (165°F internally, since this is turkey sausage), 6-8 minutes.
2. Add the leek and garlic and cook until softened, 4 minutes.
3. Add the beans, chicken stock, rosemary, and red pepper flakes.
4. Bring to a boil, reduce heat, and simmer 20 minutes.
5. Stir in the kale, sun-dried tomatoes, and cream, and cook until the kale wilts.
6. Season with salt and pepper and serve with crusty bread.