Minestrone with Sausage and Kale

Ingredients:

• 8 Tbs. olive oil
• 1 lb. (500 g) mild Italian sausage, casings removed
• 1 yellow onion, diced
• 4 carrots, peeled and coarsely diced
• 4 celery stalks, diced
• 3 garlic cloves, minced
• 2 cans (each 14 oz./440 g) cannellini beans, drained and rinsed
• 4 cups (32 fl. oz./1 l) chicken broth
• 1 cup (4 oz./125 g) grated Parmesan cheese
• 2 fresh rosemary sprigs (or can used dried rosemary in a pinch – I won’t judge)
• Juice of 1/2 lemon
• Kosher salt and freshly ground pepper
• 2 bunches kale, stems removed, leaves chopped

Directions:

1. In a Dutch oven over medium heat, warm 4 Tbs. of the olive oil. Add the sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 7 minutes.
2. Add the onion, carrots, celery and garlic and sauté, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Add the beans and chicken broth and bring to a boil.
4. Reduce the heat to a simmer and add 1/2 cup (2 oz./60 g) of the Parmesan, the rosemary sprigs and lemon juice. Cover the pot and simmer, stirring occasionally, for 30 minutes.
5. Remove rosemary sprigs from soup. Add kale and cook, stirring occasionally, until kale is wilted and tender – but still bright green (approx 5 minutes).
6. Season with salt and pepper to taste