Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 lb Turkey Sausage (bulk or links, casings removed)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery stalks, finely diced
  • 4 large Garlic cloves, minced
  • 1/4 cup Dry White Wine (optional)
  • 6 cups Chicken or Turkey Stock (low sodium)
  • 2 Bay Leaves
  • 1 tsp Fresh Rosemary, finely chopped (or 1/2 tsp dried)
  • 1/2 tsp Dried Oregano
  • 2 (15 oz) cans Canned Cannellini Beans, rinsed and drained
  • 5 oz Fresh Kale (curly or Lacinato), stemmed and chopped
  • Salt and Freshly Ground Black Pepper, To taste
  • Freshly grated Parmesan Cheese, for serving (optional)

Instructions:

  1. Prep Ingredients: Dice the onion, carrot, and celery uniformly. Stem and coarsely chop the kale. If using link sausage, remove the casings.
  2. Brown the Sausage: Heat olive oil in a Dutch oven over medium-high heat. Add the turkey sausage and break it up with a wooden spoon. Cook until thoroughly browned and no longer pink (about 5–7 minutes).
  3. Remove Sausage: Using a slotted spoon, transfer the browned sausage to a bowl, leaving the residual oil in the pot.
  4. Sauté Aromatics: Reduce heat to medium. Add the diced onion, carrot, and celery (the soffritto) to the pot. Sauté gently, stirring occasionally, until the vegetables are soft and the onion is translucent (about 6–8 minutes).
  5. Add Garlic and Herbs: Stir in the minced garlic, chopped rosemary, and dried oregano. Cook for 1 minute until fragrant.
  6. Deglaze (Optional): Pour in the white wine (if using). Scrape the bottom of the pot to lift any browned bits (the fond). Allow the wine to reduce by half (about 2 minutes).
  7. Add Stock and Simmer: Pour in the chicken or turkey stock and add the bay leaves. Return the cooked turkey sausage to the pot. Bring the soup to a boil, then reduce heat immediately to low, cover slightly, and simmer for 15 minutes to allow the flavours to deepen.
  8. Add Beans: Stir in the rinsed cannellini beans. If you desire a thicker soup, mash about 1/4 cup of the beans against the side of the pot before stirring them in.
  9. Wilt the Kale: Stir in the chopped kale. Cook for 3–5 minutes until the kale has wilted and softened.
  10. Season and Serve: Remove the bay leaves. Taste the soup and season generously with salt and pepper. Serve hot, drizzled with a touch of fresh olive oil and a grating of Parmesan cheese.