Sausage Kale White Bean Soup

Ingredients

• 1 tablespoon Olive Oil
• 1 pound Ground Italian Sausage (mild or spicy)
• 1/2 large Onion (diced (about 1 cup))
• 6 cloves Garlic (minced)
• 2 ribs Celery (diced (about 1 cup))
• 1 large Carrot (diced (about 1 cup))
• 2 (14-ounce cans) White Beans (rinsed and drained (about 3 cups))
• 8 cups Chicken Broth
• 1 cup Ditalini Pasta (or macaroni noodles)
• 1 1/2 teaspoons Italian Seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 cups Kale (chopped)
• 1 cup Heavy Cream (or half and half)

Instructions

1. 1

   Heat a 4.5-quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.

2. 2

   Add the GROUND ITALIAN SAUSAGE, breaking it up with a stirring utensil. Cook until browned, about 5-7 minutes. Drain any excess grease from the pot.

3. 3

   Add the ONION, CELERY, CARROTS, and GARLIC. Sauté for 5-7 minutes until the vegetables soften.

4. 4

   Stir in the WHITE BEANS, CHICKEN BROTH, PASTA, ITALIAN SEASONING, SEA SALT, and BLACK PEPPER. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender.

5. 5

   Add the KALE and cook for a few minutes, or until it's wilted to your liking.

6. 6

   Stir in the HEAVY CREAM and let everything simmer for an additional 2-3 minutes until heated through.

7. 7

   Taste and adjust salt if needed. Serve warm.

8. 8

   To store, cool completely and refrigerate in an airtight container up to 5 days or freeze up to 3 months.