Ingredients:

  • 1 lb Italian sausage (ground or casings removed)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 4 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 2 cans (15oz each) cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 4 cups Lacinato or curly kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in your Dutch oven over medium high heat.
  2. Add the 1 lb Italian sausage, breaking it apart with a spoon, and cook until browned and mahogany colored. Note: This creates the fond, the browned bits that flavor the whole pot.
  3. Remove the meat with a slotted spoon and set it aside, but leave the rendered fat in the pot.
  4. Add the diced onion and 3 sliced carrots to the pot. Sauté for 5-7 minutes until the onions are translucent.
  5. Stir in the 4 cloves of minced garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes. Cook for exactly 60 seconds until the garlic is fragrant.
  6. Pour in 6 cups of broth and use your spoon to scrape the browned bits from the bottom of the pot. Note: This is called deglazing, and it's where the magic happens.
  7. Stir in the 2 cans of rinsed cannellini beans and the browned sausage.
  8. Bring the mixture to a boil, then immediately reduce heat to low. Simmer uncovered for 15-20 minutes.
  9. Stir in the 4 cups of chopped kale and simmer for 3-5 minutes until the kale is wilted but still bright green.
  10. Turn off the heat and stir in 1 tbsp fresh lemon juice and 1/4 cup fresh parsley.