Italian Sausage Soup with Kale and Beans
- 3 tablespoons olive oil, divided
- 1 pound Italian sausage links, casings removed you can also use Italian turkey sausage
- 1 yellow onion, diced
- 2 large carrots, rinsed and sliced
- 3 celery stalks, rinsed and sliced
- 1 bay leaf
- 1 sprig fresh thyme
- 2 teaspoons Italian Seasoning
- 4 cloves garlic, minced
- salt and pepper, to taste
- 1 bunch kale, stems removed and roughly chopped
- 2 cans white cannellini beans, drained and rinsed
- 6 to 8 cups low sodium, low fat beef or chicken broth
- 1/2 cup shredded parmesan cheese, optional
- 8 slices crusty baguette, optional
Heat one tablespoon olive oil over medium heat in a large dutch oven or soup pot.
Add sausage and cook for about 8 to 10 minutes. or until browned, stirring occasionally to break into smaller pieces.
Transfer with a slotted spoon to a plate and set aside.
Pour remaining olive oil to the soup pot and heat it up.
Add onions, carrots, celery, bay leaf, thyme, and Italian seasoning; cook for about 8 minutes, or until vegetables are tender.
Stir in garlic, salt, pepper, and continue to cook for 1 minute.
Mix in kale and cook until it starts to wilt, about 1 to 2 minutes.
Stir in beans, prepared sausage, and broth; bring to a boil.
Lower heat to a simmer and cook uncovered for 15 minutes to combine all the flavors.
Remove from heat and take out the bay leaf and sprig of thyme.
Divide soup among bowls and top with cheese.
Serve with a slice of baguette. (optional)