# What You'll Need:
→ Meats
01 - 1 pound Italian sausage, casings removed
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 2 cups chopped kale, stems removed
07 - 2 medium Yukon Gold potatoes, diced
08 - 1 can diced tomatoes, 15 ounces, drained
→ Beans
09 - 2 cans cannellini beans, 15 ounces each, drained and rinsed
→ Broth and Liquids
10 - 6 cups low-sodium chicken broth
→ Herbs and Seasonings
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon crushed red pepper flakes
15 - Salt and freshly ground black pepper to taste
→ Finish
16 - 2 tablespoons extra-virgin olive oil
17 - Freshly grated Parmesan cheese for serving
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned and cooked through, approximately 5 to 6 minutes. Transfer to a plate, reserving fat in pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Return sausage to pot. Add potatoes, cannellini beans, diced tomatoes, chicken broth, oregano, basil, thyme, and red pepper flakes. Stir to combine.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
05 - Stir in kale and simmer uncovered for 5 to 7 minutes, until kale is wilted and tender. Season with salt and pepper to taste.
06 - Ladle soup into bowls and garnish with Parmesan cheese if desired. Serve immediately.
