Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, casings removed (450g), sweet or hot variety
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 4 cups chicken broth (950 ml)
  • 1 (15-ounce) can cannellini beans, rinsed and drained (425g)
  • 1 teaspoon dried Italian seasoning (5ml)
  • ½ teaspoon red pepper flakes (2.5ml), optional
  • 6 cups chopped kale (approx. 6 ounces / 170g), stems removed
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the pot and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add cannellini beans, Italian seasoning, and red pepper flakes (if using). Bring to a simmer.
  4. Return the cooked sausage to the pot. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  5. Stir in kale and cook until wilted and tender, about 5 minutes.
  6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.