Ingredients:

  • 1 lb Hot or Mild Italian Sausage, casings removed
  • 1 tbsp Extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp Dried oregano
  • ½ tsp Red pepper flakes
  • 2 cans (15 oz each) Cannellini beans, drained and rinsed
  • 4 cups Low-sodium chicken broth
  • 1 bay leaf
  • 3 cups Lacinato kale, stems removed and chopped
  • 1 tbsp Fresh lemon juice
  • ¼ cup Grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage, breaking it into bite-sized crumbles with a spoon, and cook until browned and edges are slightly crisp.
  2. Add the chopped onion to the pot and sauté for 4–5 minutes until translucent. Stir in the garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Pour in the chicken broth and add the bay leaf, scraping the bottom of the pot to release the browned bits (fond).
  4. Stir in the rinsed cannellini beans. Use a potato masher or fork to crush about ¼ cup of the beans directly against the side of the pot to thicken the broth.
  5. Bring the soup to a gentle boil, then reduce heat to low and simmer for 15 minutes.
  6. Stir in the chopped kale and simmer for 2–3 minutes until the greens have wilted but remain vibrant green.
  7. Remove the bay leaf, stir in the lemon juice, and garnish with grated Parmesan cheese before serving.