Ingredients

• 1/2 tablespoon olive oil

• 1 pound ground chicken sausage

• 3 cloves garlic, minced

• 1 small to medium yellow onion, diced

• 2 ribs celery, diced

• 1 – 15oz can diced tomatoes

• 2 – 15oz cans cannelini beans, drained and rinsed

• 2 dried bay leaves

• 4 sprigs fresh thyme

• 1/4 teaspoon oregano

• 48 oz chicken broth

• 2 parmesan rinds

• salt and pepper taste

• juice of one lemon

• 3 cups chopped tuscan kale

• shredded parmesan or pecorino Romano, for serving

Method

1. Heat a large heavy bottomed pot, with a lid, over medium-high heat. Once hot, add the olive oil and chicken sausage. Cook the chicken sausage until it is no longer pink, breaking it up as it browns.

2. Add the garlic, onion, and celery to the pot and continue to cook for 3-4 minutes until the onion starts to become translucent and the garlic is fragrant. Season with salt and pepper to taste.

3. Add the diced tomatoes, cannelini beans, bay leaves, thyme, oregano, chicken broth, lemon juice, and parmesan rinds to the pot.

4. Bring the soup to a boil and then reduce the heat to a simmer. Cover and let the soup simmer for 25-30 minutes.

5. Give the soup a taste and adjust the salt and pepper to taste. Next, add the kale. Stir until well combined and let the soup simmer for a few minutes until the kale has wilted.

6. Serve the soup with plenty of shredded parmesan or pecorino Romano on top.

From allthehealthythings.com