White Bean & Sausage Soup

Step 1

In a large heavy-bottomed saucepan over medium-high, heat 1 tablespoon oil until sizzling. Add the sausage and cook, breaking up into bite-sized pieces, until browned and mostly cooked through, about 10 minutes. Use a slotted spoon to transfer to a plate.

Step 2

Add the remaining 1 tablespoon oil along with the onions, carrots, and celery. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic, thyme, oregano, and chili flakes; stir until fragrant, another 30 seconds. Stir in the tomato paste and cook until brick red and smells nutty, another minute.

Step 3

Stir in the white wine, scraping up any browned bits from the bottom of the pot. Add the stock, beans, sausage, and bay leaf. Bring to a simmer, then cover and cook for 20 minutes. Remove the bay leaf.

Step 4

Stir in the kale, Parmesan, cream, then season with salt and pepper. Serve with more Parmesan on the side.