Hearty soup with spicy sausage, creamy white beans, kale, and roasted garlic.
# What You'll Need:
→ Meats
01 - 1 pound spicy Italian sausage, casings removed
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 6 cloves garlic, peeled
07 - 1 bunch Tuscan kale (approximately 6 ounces), stems removed, leaves chopped
→ Beans
08 - 2 cans (15 ounces each) cannellini beans or Great Northern beans, drained and rinsed
→ Liquids
09 - 6 cups low-sodium chicken broth
10 - 1 cup water
→ Herbs & Seasonings
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - Freshly grated Parmesan cheese
16 - Extra virgin olive oil
17 - Crusty bread for serving
# How to Make It:
01 - Preheat oven to 400 degrees Fahrenheit. Place garlic cloves on foil, drizzle with olive oil, wrap, and roast for 20 minutes until soft and golden. Cool, then mash into paste.
02 - Heat 1 tablespoon olive oil in large Dutch oven over medium heat. Add sausage, breaking apart with spoon, and cook 6 to 8 minutes until browned and cooked through. Remove with slotted spoon and set aside.
03 - Add remaining olive oil to pot, then add onion, carrots, and celery. Sauté for 6 minutes until softened.
04 - Stir in mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Add beans, cooked sausage, chicken broth, and water. Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Stir in chopped kale and continue simmering 10 to 12 minutes until kale is tender and vibrant.
07 - Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle into bowls and garnish with Parmesan cheese, drizzle of olive oil, and crusty bread if desired.
