Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 8 oz Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable or chicken broth
  • 1 Parmesan rind

Instructions:

  1. Heat olive oil over medium heat. Add the sausage, breaking it into small crumbles with a spoon, and cook until browned and mahogany colored. Note: Let it sizzle without stirring too much to get a good crust.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic, oregano, and red pepper flakes, cooking for 60 seconds until the aroma becomes pungent and fragrant.
  4. Pour in the fire roasted tomatoes and the drained cannellini beans, stirring to coat the beans in the aromatic oils.
  5. Add the broth and the Parmesan rind. Bring the mixture to a boil, then immediately reduce to a simmer.
  6. Cover the pot partially and simmer for 20 minutes until the liquid has reduced slightly and flavors have melded.
  7. Use a potato masher to crush approximately 25% of the beans directly in the pot to thicken the soup; stir well to incorporate the starch. Note: Don't over mash or you'll lose the chunkiness of the dish.
  8. Stir in the chopped kale and cook for 3-5 minutes until the greens are wilted but still vibrant green.
  9. Remove the Parmesan rind. Stir in the lemon juice and season with salt and black pepper to taste.