Ingredients:

  • 1 lb Italian pork sausage, bulk or casings removed
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced into small rounds
  • 4 cloves garlic, minced
  • 30 oz canned cannellini beans, rinsed (reserve 1/4 cup liquid)
  • 1 bunch Lacinato kale, stems removed and chopped
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Add 1 lb Italian sausage to the pot over medium high heat with a splash of olive oil. Cook 6 minutes until browned and slightly crispy.
  2. Remove the sausage, leaving the fat. Add 1 diced onion and 2 diced carrots. Cook 5 minutes until onions are translucent and shimmering.
  3. Toss in 4 minced garlic cloves, 1 tsp oregano, and 1/2 tsp red pepper flakes. Stir for 45 seconds until the scent fills the room.
  4. Pour in 4 cups chicken broth. Scrape the bottom vigorously to release the browned bits.
  5. Add 30 oz canned cannellini beans and the reserved 1/4 cup bean liquid. Bring to a gentle, rolling simmer.
  6. Use your wooden spoon to mash about 1/2 cup of the beans against the side of the pot.
  7. Add the cooked sausage back into the pot. Simmer for 10 minutes to marry the flavors.
  8. Stir in 1 bunch of chopped Lacinato kale. Cook 3 minutes until the kale is bright green and tender.
  9. Turn off the heat. Stir in 0.5 cup Parmesan cheese and 1 tbsp lemon juice.
  10. Taste for 0.5 tsp salt and pepper. Ladle into bowls while steaming hot.