Recipe: Tuscan Chicken and White Bean Soup

INGREDIENTS

• 2 teaspoons extra virgin olive oil
• 1 lb Italian Chicken Sausage
• 1 small sweet onion, diced 
• 3 carrots, peeled and diced
• 3 stalks of celery, diced
• 3 cloves fresh garlic, minced
• 2 cans cannellini beans drained and rinsed
• 4 cups chicken bone broth or stock
• 1 tablespoon tomato paste
• ½ teaspoon sea salt
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 2 bay leaves
• 2 cups chopped kale leaves
• Grated parmesan cheese
• Lemon wedges
• ¼ cup chopped Italian parsley

INSTRUCTIONS

1.  Heat a large pot or Dutch oven on medium-high heat, then add in olive oil. Remove chicken sausage from its casing and add it to the pot. Cook until browned, breaking it into small pieces as it cooks. 
2. Reduce to medium heat. Add in diced onions, celery and carrots. Sauté for about 5 minutes, until the vegetables begin to soften and lightly brown. Stir in the garlic and cook for another 30-60 seconds, until fragrant. 
3. Add in all remaining ingredients (up to the bay leaves) and stir well to combine. Bring the mixture to a boil, then cover and reduce the heat to low. Let simmer for 15 minutes. 
4. Remove and discard the bay leaves. Add in the chopped kale and let it simmer for a few more minutes to allow greens to wilt. Taste and adjust seasoning as needed, adding more salt or dried herbs if desired.
5. Serve warm topped with parmesan cheese, lemon juice, and chopped parsley.