Tuscan White-Bean Soup With Chicken Sausage and Kale

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6

Course: Main Course

Cuisine: Italian-American

1 tbsp extra-virgin olive oil 15 mL
1 lb mild Italian chicken sausage 454 g, raw, casings removed if needed
1 medium yellow onion diced, about 1 cup (150 g)
2 medium carrots peeled and diced, about 1 cup (130 g)
2 celery ribs diced, about 3/4 cup (90 g)
4 garlic cloves minced
2 tbsp tomato paste 33 g
1 tsp dried Italian seasoning
1/4 tsp crushed red pepper flakes
1/2 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper
1 can 14.5 oz/411 g diced tomatoes with juices
6 cups low-sodium chicken broth 1.4 L, divided
2 cans 15 oz/425 g each cannellini beans, drained and rinsed, about 3 cups or 500 g drained
5 packed cups chopped kale tough stems removed, about 5 oz (140 g)
1 tbsp fresh lemon juice 15 mL
1/3 cup finely grated Parmesan cheese about 1 oz (30 g)

Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the chicken sausage and cook for 6–8 minutes, breaking it into small crumbles, until lightly browned and cooked to 165°F.
Add the onion, carrots, and celery. Reduce the heat to medium and cook for 5–7 minutes. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper and cook for 1 minute.
Pour in the diced tomatoes and 5 1/2 cups chicken broth, scraping any browned bits from the bottom of the pot.
Mash 1 cup of the cannellini beans with the remaining 1/2 cup broth. Stir the mashed beans and remaining whole beans into the soup.
Bring to a gentle boil, reduce to a steady simmer, and cook uncovered for 12–15 minutes, until the carrots are tender and the broth has slightly thickened.
Stir in the kale and simmer for 5–7 minutes. Turn off the heat and stir in the lemon juice and Parmesan. Taste, adjust the seasoning if needed, and serve hot.