• 1 LB spicy or mild Italian sausage, casing removed as-needed + crumbled
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 1, 28 oz can white beans, drained
• 4 C low-sodium chicken broth
• 2 heavy dashes of Italian seasoning
• 1/4 tsp dried rosemary
• 2 C shredded kale or baby kale
• Sea salt & pepper, to taste
• Optional: parmesan cheese, to top

TO MAKE:

1. Cook the crumbled sausage in a large soup/stock pot over medium heat for 10-12 minutes or until cooked through. Meanwhile, prep the other ingredients.

2. Transfer the sausage to a plate.

3. Add the onion to the pot and sauté it for 3-5 minutes or until it’s softened and starting to lightly brown. Stir in the garlic and cook for 30 seconds.

4. Add the beans, chicken broth, Italian seasoning, and rosemary. Stir well, scraping the bottom.

5. Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. You can also use a potato masher if you don’t have an immersion blender or a normal blender, in turns, if you want it smoother.

6. Return the sausage to the pot. Increase the heat to high + bring to a boil- cover, reduce the heat to a summer, cook for 15-20 minutes so the soup thickens.

7. Stir in the kale and let it wilt – season with salt + pepper as-needed.