Mediterranean Kale & Bean Soup With Sausage

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1/2 lb mild italian sausage, ground
• 2 tablespoons olive oil
• 1/2 medium yellow onion, cut into small dice (about 2/3 to 3/4 c.)
• 1 medium carrot, cut into small dice
• 1 celery rib, cut into small dice
• 5 large garlic cloves, minced (about 2 tbls. don't try to fake it with the jarred stuff!)
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 48 ounces organic low sodium chicken broth (6 c.)
• 2 cups cannellini beans (takes 1 1/2 of the standard size cans)
• 1 lb kale, rinsed, stems removed, leaves torn into bite-sized pieces (8 c. firmly packed)
• 1 tablespoon lemon juice
• 1/2 teaspoon finely grated lemon zest

Recipe

• 1 heat 1 tablespoon of the oil in a 4 or 5-quart heavy pot or dutch oven over medium heat. add sausage and cook, working to break into bite sized pieces, until lightly browned, about five minutes. with a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
• 2 add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
• 3 add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. be sure to scrape any brown bits from the bottom of the pan.
• 4 stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. add the chicken broth and bring to a boil over high heat.
• 5 when the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half of the beans.
• 6 mash the remaining cup of beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
• 7 stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. (i cover the pot loosely during this step to prevent too much reduction in the broth.).
• 8 stir in the lemon juice and zest just before serving.
• 9 (it's even better the next day!).