Ingredients:

  • 2 tbsp extra virgin olive oil
  • 8 oz Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 3 cups chopped Lacinato kale
  • 1 tbsp fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and slightly crispy.
  2. Toss in the onion, carrots, and celery; sauté for 5-7 minutes until the vegetables are softened and smell fragrant.
  3. Add the garlic and cook for just 1 minute more to avoid burning.
  4. Stir in the dried oregano, basil, and red pepper flakes, letting them toast for 30 seconds.
  5. Pour in the diced tomatoes with their juices and the chicken broth.
  6. Stir in the cannellini beans. Use a spoon or potato masher to mash a handful of the beans directly in the pot to thicken the broth naturally.
  7. Allow the soup to simmer for 15-20 minutes to develop the flavors.
  8. Stir in the chopped Lacinato kale and fresh lemon juice, cooking just until the kale is wilted.
  9. Stir in the freshly grated Parmesan cheese before serving.