Ingredients:

  • 1 lb (450g) Italian sausage, casings removed
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 medium yellow onion (150g), diced
  • 2 medium carrots (120g), diced
  • 2 celery stalks (100g), diced
  • 4 cloves garlic (20g), minced
  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) crushed red pepper flakes
  • 1 large bunch (200g) Lacinato kale, stems removed and finely shredded
  • ½ cup (120ml) heavy cream
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage, breaking it into bite-sized chunks with a spoon, and cook until browned and crisp.
  2. Lower the heat to medium. Add the diced onion, carrots, and celery to the sausage fat and sauté for 5–7 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds.
  3. Pour in the fire-roasted tomatoes, chicken broth, and dried oregano, scraping the bottom of the pot to release the fond. Add the cannellini beans, bring to a boil, then reduce heat to low and simmer for 15 minutes.
  4. Stir in the heavy cream and shredded kale, then turn off the heat immediately. Cover the pot and let it sit for 3–5 minutes to wilt the kale with residual heat. Season with salt and pepper before serving.