Name: Sausage White Bean & Kale Soup
Prep time: 15 min
Total time: 40 min
Yield: 5 serving(s)
Ingredients: 1 tbsp. extra-virgin olive oil, plus more for serving; 1 lb. pork sausage, removed from casing if necessary; 1 medium yellow onion, chopped; 2 large carrots, peeled and thinly sliced into rounds; 2 celery stalks, thinly sliced; 4 cloves garlic, thinly sliced; Kosher salt; Freshly ground black pepper; 4 c. low-sodium chicken broth; 2 c. water; 1 tbsp. Italian seasoning; 1 bunch kale, ribs removed, leaves torn into 2" pieces; 2 (15.5-oz.) cans white beans, rinsed and drained; Freshly grated Parmesan cheese, for serving; Crushed red pepper flakes, for serving

Step 1In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, using a wooden spoon to break it up, until browned, about 6 minutes. Using a slotted spoon, remove sausage to a plate.

Step 2Return pot to medium-high and add onion, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring until the onions and garlic are softened, about 5 minutes.

Step 3Stir in chicken broth, water, Italian seasoning, and cooked sausage and bring to a boil. Reduce to a simmer and cook over medium until carrots and celery are tender, about 6 minutes. Add the kale and beans and cook until the kale is wilted, about 5 minutes.

Step 4Season with salt and pepper and serve with a drizzle of oil, Parmesan, and red pepper flakes.