Tuscan White Bean Soup with Sausage (Peanut-Free)

Ingredients

• 1 lb Italian sausage (chicken or pork)
• 2 tbsp Olive oil
• 1 Onion, chopped
• 2 Carrots, chopped
• 2 stalks Celery, chopped
• 3 cloves Garlic, minced
• 2 15 oz cans Canned cannellini beans, drained and rinsed
• 6 cups Chicken broth
• 1 14.5 oz can Diced tomatoes
• 4 cups Kale, chopped
• 1 tbsp Fresh rosemary, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Remove the skin from the 1 lb Italian sausage. Place a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the sausage to the pot and cook, breaking it up into small pieces with a spoon, until it is browned all over, about 5-7 minutes. The sausage should no longer be pink inside.
2. 2Use a slotted spoon to transfer the cooked sausage from the pot to a plate, leaving about 1 tablespoon of the rendered fat in the pot. Discard the excess fat.
3. 3Add the 2 tablespoons of olive oil to the pot with the reserved sausage fat. Add the 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Cook over medium heat (350°F / 175°C), stirring occasionally, until the vegetables are softened, about 5-7 minutes. They should be tender when pierced with a fork.
4. 4Add the 3 cloves of minced garlic to the pot and cook, stirring constantly, until it smells fragrant, about 1 minute. Be careful not to let the garlic burn.
5. 5Add the 2 cans of drained and rinsed cannellini beans, 6 cups of chicken broth, 1 can of diced tomatoes, and 1 tablespoon of chopped fresh rosemary to the pot. Stir everything together. Increase the heat to medium-high (375°F / 190°C) and bring the soup to a boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and let it simmer for 20 minutes.
6. 6Stir in the 4 cups of chopped kale and the cooked sausage that you set aside earlier. Continue to cook over low heat (200°F / 95°C), stirring occasionally, until the kale is wilted and tender, about 5 minutes.
7. 7Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine.
8. 8Serve the Tuscan White Bean Soup hot.

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