Hearty Italian soup with spicy sausage, creamy beans, kale, and roasted garlic for a comforting meal.
# What You 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, stems removed, leaves chopped
→ Beans
08 - 2 cans cannellini 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 - 0.5 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 Steps:
01 - Preheat oven to 400°F. Place 6 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, cook 6-8 minutes until browned and cooked through. Remove with slotted spoon and set aside.
03 - Add remaining olive oil to pot, then add diced onion, carrots, and celery. Sauté 6 minutes until softened.
04 - Stir in mashed roasted garlic, dried thyme, dried oregano, and crushed red pepper flakes. Cook 1 minute until fragrant.
05 - Add drained beans, cooked sausage, chicken broth, and water to pot. Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Stir in chopped kale and simmer 10-12 minutes more until kale is tender but vibrant.
07 - Taste soup and adjust seasoning with salt and black pepper as desired.
08 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese, drizzle of extra virgin olive oil, and crusty bread if desired.
