Ingredients:

  • 1 lb Spicy Italian Sausage, casings removed
  • 2 tbsp Olive Oil
  • 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
  • 6 cups Chicken Bone Broth
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 bay leaf
  • 3 cups Fresh Kale, stems removed and chopped
  • 1 tbsp Lemon Juice
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the sausage, breaking it into bite-sized crumbles. Cook until mahogany-colored and crisp on the edges (about 5-7 minutes). Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Reduce heat to medium. Add the onion, carrots, and celery. Sauté for 5 minutes until onions are translucent and carrots have softened. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  3. Return the browned sausage to the pot. Pour in the chicken bone broth and add the oregano and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
  4. Scoop out 1/2 cup of the beans and a splash of broth. Mash them into a smooth paste using a fork or small blender, then stir this paste back into the soup to create a creamy texture.
  5. Stir in the chopped kale and the remaining whole beans. Cook for 3-5 minutes until the kale is vibrant green and tender. Remove the bay leaf and stir in the lemon juice, salt, and black pepper.