½poundItalian sausage, casings removed (mild or hot)
2largecarrots, peeled and diced
3celery stalks, diced
¼teaspoonred pepper flakes
¼cupwine (red or white)
1bunchkale, stems removed and chopped into bite-sized pieces
115 ounce candiced tomatoes
215 ounce canscannellini beans, drained and rinsed
parmesan cheese for serving
In a large dutch oven or pot, heat one teaspoon of olive oil over medium high heat. Add the sausage and use a wood spoon to break up. Cook until cooked through. Use a spoon to remove sausage from pot; set aside.
In the same pot, add the remaining teaspoon of olive oil and the onions. Cook for two minutes and add in diced carrots and celery. Cook for five minutes, or until softened. Stir in garlic and red pepper flakes. Cook for one minute. Pour in the wine to deglaze the pan and stir for another minute.
Add in the cooked sausage, kale, broth, water, tomatoes, cannellini beans, bay leaves, and kosher salt. Bring soup to a boil, then reduce to a simmer. Simmer for 10 minutes uncovered.
Before serving, add in the juice of half a lemon. Serve with parmesan cheese sprinkled over top.
This soup is excellent for making ahead. It's hearty enough to hold up in the fridge or freezer without getting mushy.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com