Sort ingredients
anitaj
QR Code
Listen
Pdf
Cook the sausage. Heat the olive oil in a large Dutch oven over medium heat. Add the sausage and break it up with the back of a wooden spoon as it cooks, about 6 to 8 minutes, until browned and cooked through. Transfer to a plate and leave a little of the rendered fat in the pot.
Soften the vegetables. Add the onion, carrots, and celery to the same pot. Cook for 5 to 6 minutes, stirring now and then, until softened and fragrant.
Add the aromatics. Stir in the garlic, Italian seasoning, red pepper flakes, and tomato paste. Cook for 1 minute, stirring, until the tomato paste darkens slightly.
Simmer. Pour in the chicken broth and scrape up the browned bits from the bottom of the pot. Add the white beans and sun-dried tomatoes. Bring to a gentle simmer and cook for 10 to 12 minutes.
Finish. Stir in the kale and return the sausage to the pot. Simmer 5 more minutes, until the kale wilts and the soup thickens slightly. Season generously with salt and black pepper.
Serve. Ladle into bowls and top with chopped parsley and finely grated Parmesan. Serve with crusty bread.