Ingredients
- 1 tbsp olive oil
- 1 lb Italian chicken sausage, sliced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 bunch lacinato kale, chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
-
1/4 cup grated Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat and cook the chicken sausage until lightly browned. Add the onion and garlic and cook for a few minutes until softened and fragrant. Stir in the chopped lacinato kale and cook until slightly wilted, then add the cannellini beans, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes.
Bring everything to a gentle boil, then reduce the heat and let the soup simmer for about 20 minutes so the flavors can blend together. Stir in the Parmesan cheese right before serving and enjoy warm with crusty bread.
Pro tip: Add a squeeze of fresh lemon juice before serving to brighten up the flavors and balance the richness of the broth.