Ingredients:

  • 1 lb bulk Italian pork sausage
  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 large garlic cloves, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • salt and black pepper to taste
  • 3 cups chopped Lacinato kale, stems removed
  • 1 tbsp fresh lemon juice
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat.
  2. Add the Italian sausage, breaking it into small crumbles with a spoon. Cook until the meat is mahogany-colored and slightly crisp.
  3. Toss in the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  4. Stir in the minced garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  5. Pour in the chicken broth and add the bay leaf. Increase heat to bring the liquid to a gentle boil.
  6. Stir in the rinsed cannellini beans. Reduce heat to low, cover partially, and simmer for 15–20 minutes.
  7. Using a potato masher or fork, partially mash about 25% of the beans directly in the pot to release natural starches and thicken the broth.
  8. Stir in the chopped kale and cook for 3–5 minutes until vibrant green and slightly wilted.
  9. Remove the bay leaf and stir in the fresh lemon juice. Season with salt and black pepper to taste.
  10. Serve hot, topped with grated Parmesan cheese.