Instructions

• Heat 1 tablespoon olive oil in a large soup pot over medium heat until shimmering.
• Add 1 pound Italian turkey sausage, crumble with a spoon, and cook until browned and cooked through, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside, leaving any browned bits in the pot.
• Add 1 yellow onion (diced), 2 carrots (diced), and 2 celery stalks (diced) to the pot. Sauté, stirring occasionally, about 5 minutes until the vegetables begin to soften.
• Add 3 garlic cloves (minced) and cook, stirring, about 1 minute until fragrant.
• Return the browned sausage to the pot. Add 28 ounces diced tomatoes (with their juices), 1 tablespoon Italian seasoning, 6 cups chicken broth, and 2 teaspoons red chili flakes (optional). Stir to combine.
• Bring the soup to a boil, then reduce heat to a simmer and cook, uncovered, about 20 minutes until the vegetables are soft.
• Meanwhile, drain and rinse 15 ounces cannellini beans (if not already drained and rinsed). Add the drained beans and 1 pound kale (stems removed, roughly chopped) to the pot. Simmer another 5–10 minutes, until the kale is wilted and the beans are heated through.
• Serve the soup hot.