Rustic Italian soup with white beans, sausage, kale, and roasted garlic
# What You Need:
→ Meats
01 - 1 lb spicy Italian sausage, casings removed
→ Vegetables
02 - 2 tbsp 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, 15 oz each, drained and rinsed
→ Liquids
09 - 6 cups low-sodium chicken broth
10 - 1 cup water
→ Herbs & Seasonings
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - 1/2 tsp 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
# Steps:
01 - Preheat oven to 400°F. Place garlic cloves on foil, drizzle with olive oil, wrap, and roast for 20 minutes until soft and golden. Cool and mash into paste.
02 - Heat 1 tbsp olive oil in large Dutch oven over medium heat. Add sausage, breaking it up with spoon, and cook for 6-8 minutes until browned 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 simmer for 10-12 minutes until tender but still vibrant.
07 - Taste soup and adjust salt and pepper as desired.
08 - Ladle into bowls and garnish with Parmesan, olive oil drizzle, and crusty bread if desired.
