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A steaming bowl of Italian sausage and white bean soup with kale and parmesan cheese

Italian Sausage and White Bean Soup with Tuscan Kale

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 380 kcal

Ingredients
  

  • 1 lb Italian pork sausage, bulk or casings removed
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots , sliced into rounds
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 30 oz canned cannellini beans, drained and rinsed
  • 6 cups chicken bone broth
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1 bunch Lacinato kale, stems removed and leaves chopped
  • 1 tbsp fresh lemon juice
  • Salt and ground black pepper to taste
  • 1/4 cup grated parmesan cheese

Instructions
 

  • Heat a large Dutch oven over medium-high heat; add the Italian sausage and cook while breaking it into small crumbles until browned and fully cooked.
  • Remove the sausage from the pot and set aside, retaining approximately 1 tablespoon of rendered fat in the pot; add olive oil if additional fat is needed.
  • Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables begin to soften.
  • Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  • Return the cooked sausage to the pot and add the cannellini beans and chicken bone broth.
  • Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to integrate flavors.
  • Stir in the chopped kale and cook for 3-5 minutes until the leaves are wilted and tender.
  • Remove from heat, stir in fresh lemon juice, and season with salt and pepper to taste.
  • Ladle into bowls and garnish with grated parmesan cheese before serving.