Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 pound Italian sausage, removed from casings (450g)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 cups chicken broth (or vegetable broth for vegetarian) (approx. 1.9 liters)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (approx. 425g each)
  • 1/2 cup heavy cream (120ml)
  • 4 cups chopped kale or spinach
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped
  • Grated Parmesan cheese
  • Drizzle of olive oil (optional)

Instructions:

  1. Heat olive oil in Dutch oven over medium heat. Brown sausage, breaking it up with a spoon. Remove sausage and set aside. Drain excess grease, leaving a tablespoon or so.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
  3. Add garlic, oregano, thyme, and red pepper flakes (if using) to the pot and cook for 1 minute more, until fragrant.
  4. Return sausage to the pot. Add chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes, allowing flavors to meld.
  5. Stir in the drained cannellini beans. Use an immersion blender to partially blend the soup to create a creamy texture (or remove a couple of cups of the soup and blend in a regular blender, then return to the pot). Stir in heavy cream.
  6. Stir in kale or spinach and cook until wilted, about 5 minutes.
  7. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley, Parmesan cheese, and a drizzle of olive oil, if desired.