1 tbsp olive or avocado oil

1 lb. Hot Italian sausage

1 large onion, diced

5 celery stalks, thinly sliced

4 large carrots, peeled and diced

4 cloves garlic, minced

1-2 tsp red pepper flakes (depending on your spice tolerance)

½ cup white wine

2 tsp Italian seasoning

2 qts. Chicken stock

2 small cans minced green chiles

1 can diced tomatoes

2 cans Navy or Great Northern beans, drained and rinsed

Meat from 1 Rotisserie Chicken, chopped/shredded

½ cup chopped Italian parsley

1 cup chopped kale leaves, (stems removed)

1 tsp salt

Over medium heat, warm a very thin layer of olive oil in a soup pot or dutch oven (if you are using pork sausage the fat will render out significantly so you won’t need much to start with). If using a leaner meat like turkey sausage, you will need closer to 2 tbsp oil.

Crumble sausage into hot pan and pat out into a thin layer. Saute until the meat is browned on the bottom and starts to release from the pan. Break up sausage and continue to cook until evenly browned. Pro top: A potato masher works well to break up ground meat.

Stir in onion, celery and carrots. Saute over medium heat until onions are translucent.

Add garlic and red pepper flakes. Saute 1 min.

Stir in white wine, scraping any browned bits off the bottom of the pan.

Let simmer 3-5 minutes

Stir in chicken stock, carrots, chiles, tomatoes (with juice), beans, chicken, parsley, kale and salt.

Add more stock or water if soup seems too thick.

Bring soup to boil and then immediately reduce to a simmer. Cover and let simmer at least 1 hour. Taste for seasoning.