Ingredients:

  • 1 lb beef Italian sausage, casings removed
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14½ oz) fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 4 cups chopped Lacinato kale, stems removed
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven or large heavy-bottomed pot over medium-high heat. Add the 1 lb beef Italian sausage, breaking it apart with a spoon, and cook until browned and caramelized, ensuring the meat reaches a safe internal temperature of 160°F (71°C).
  2. Lower the heat to medium. Stir in the diced onion, carrots, and celery, and sauté for 5–7 minutes until the vegetables are softened and the onions are translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the 6 cups vegetable broth, fire-roasted tomatoes, dried oregano, dried basil, and red pepper flakes. Add the drained cannellini beans. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes.
  4. Use a potato masher or fork to crush a small handful of beans directly in the pot, then stir them back in to naturally thicken the broth.
  5. Stir in the chopped kale and cook for 2–3 minutes until the greens are wilted but still vibrant green. Remove from heat, stir in the fresh lemon juice, and season with salt and black pepper to taste before serving.