Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 lb Italian sausage, casings removed
  • 3 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 bay leaf
  • 1 Parmesan rind
  • 4 cups chopped Lacinato kale, stems removed
  • 1 tbsp fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add the sausage and brown until mahogany-colored and crisp. Remove meat and set aside, leaving the rendered fat in the pot.
  2. Add the diced onion, carrot, and celery to the pot; sauté until the vegetables are translucent and fragrant (about 6–8 minutes).
  3. Stir in the minced garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
  4. Pour in the fire-roasted tomatoes and broth, adding the bay leaf and Parmesan rind. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  5. Stir in the rinsed cannellini beans and the browned sausage. Use an immersion blender to pulse the soup 3–4 times to create a naturally creamy texture without over-blending.
  6. Stir in the chopped kale and simmer for 2–3 minutes until wilted. Remove the bay leaf and Parmesan rind.
  7. Stir in the lemon juice and grated Parmesan cheese. Season with salt and black pepper to taste before serving.