Ingredients:

  • 1 lb Italian sausage, casings removed
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 1 (15-oz) can crushed tomatoes
  • 6 cups chicken broth
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups chopped Lacinato kale, stems removed
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the Italian sausage, breaking it into bite-sized crumbles, and cook until mahogany-colored and crispy on the edges. Scrape up the brown bits (fond) from the bottom of the pot.
  2. Lower the heat to medium. Add the diced onion, carrots, and celery into the sausage drippings. Sauté for 5–7 minutes until onions are translucent and carrots have softened. Stir in the minced garlic and red pepper flakes and cook for 60 seconds.
  3. Stir in the crushed tomatoes, chicken broth, oregano, salt, and pepper. Pour in one can of the cannellini beans. Using a potato masher or fork, press down on the beans directly in the pot to mash about half of them into a paste to thicken the base.
  4. Add the second can of whole beans and bring the soup to a gentle boil. Reduce heat to low and simmer for 10 minutes.
  5. Stir in the chopped kale and lemon juice. Cook for 2–3 minutes until the kale wilts, then remove from heat immediately. Garnish with grated Parmesan cheese before serving.