Tuscan White Bean and Sausage Soup with Kale

Ingredients

Quantities are for 4 servings.

• 1 lb Italian sausage, casings removed
• 2 tbsp Olive oil
• 1 each Onion, diced
• 3 each Carrots, diced
• 2 each Celery stalks, diced
• 4 cloves Garlic
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 1/4 tsp Red pepper flakes (optional)
• 2 cans (15 oz) White beans (cannellini), canned, drained and rinsed
• 4 cups Chicken broth
• 1 can (14.5 oz) Diced tomatoes, canned
• 1 bunch Kale, stems removed and chopped
• 1/2 each Lemon, juiced
• 1/4 cup Parmesan cheese, grated, for serving
• 1 loaf Crusty bread (optional, for serving)

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and no longer pink (160°F internally), 5-7 minutes.
2. Add the remaining olive oil, then the onion, carrots, and celery, and cook until softened, about 5 minutes.
3. Add the garlic, rosemary, thyme, and red pepper flakes (if using), and cook 1 minute more.
4. Add the beans, chicken broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the kale and simmer for another 10 minutes, until tender.
6. Stir in the lemon juice, season with salt and pepper, and serve with grated Parmesan and crusty bread if desired.