A hearty Italian soup with creamy white beans, spicy sausage, kale, and roasted garlic.
# What You'll Need:
→ Meats
01 - 1 lb spicy Italian sausage, casings removed
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 6 cloves garlic, peeled
07 - 1 bunch Tuscan kale (cavolo nero or lacinato), stems removed, leaves chopped
→ Beans
08 - 2 cans (15 oz each) cannellini beans or Great Northern beans, drained and rinsed
→ Liquids
09 - 6 cups low-sodium chicken broth
10 - 1 cup water
→ Herbs & Seasonings
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - 1/2 tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
15 - Freshly grated Parmesan cheese
16 - Extra virgin olive oil
17 - Crusty bread (for serving)
# Steps to Follow:
01 - Preheat your oven to 400°F. Place the garlic cloves on a small sheet of foil, drizzle with a little olive oil, wrap, and roast for 20 minutes until soft and golden. Set aside to cool, then mash into a paste.
02 - In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Remove sausage with a slotted spoon and set aside.
03 - Add remaining olive oil to the pot, then add onion, carrots, and celery. Sauté until softened, about 6 minutes.
04 - Stir in the mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Add the beans, cooked sausage, chicken broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Stir in the chopped kale and continue to simmer for another 10–12 minutes, until the kale is tender but still vibrant.
07 - Taste and season with salt and pepper as desired. Serve hot, garnished with Parmesan, a drizzle of olive oil, and crusty bread if desired.
