Ingredients:

  • 1 lb Italian Sausage, bulk or casings removed
  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 celery stalks, sliced thinly
  • 4 cloves Garlic, minced
  • 2 cans (15oz each) Cannellini Beans, drained and rinsed
  • 6 cups Chicken Stock
  • 1 sprig Fresh Rosemary
  • 2 Dried Bay Leaves
  • 1 small Parmesan Rind
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 3 cups Fresh Lacinato Kale, chopped
  • 1 tsp Lemon Juice
  • 2 tbsp Grated Pecorino Romano for serving

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into bite-sized chunks with a wooden spoon, until deeply browned and a fond develops on the bottom of the pot.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken stock, using the wooden spoon to scrape up all the browned bits (fond) from the bottom.
  4. Add the drained cannellini beans, rosemary sprig, bay leaves, and Parmesan rind. Use a fork or masher to crush about 1/2 cup of the beans against the side of the pot to release starches for a creamier texture.
  5. Bring the soup to a boil, then reduce heat and simmer for 15 minutes. Remove the rosemary sprig, bay leaves, and the remains of the Parmesan rind.
  6. Stir in the chopped kale and cook for 2-3 minutes until wilted. Add lemon juice, salt, and pepper. Adjust seasoning to taste.
  7. Ladle into bowls and top with freshly grated Pecorino Romano and red pepper flakes if desired.