White Bean, Kale and Italian Sausage Soup

Brown the Italian sausage in a large pot over medium high heat. Once the sausage is cooked through, remove it from the pot and set aside. (Cover with a paper towel if you have flies. I mean, we totally don’t, but just in case you do.)

Into the same pot, add the olive oil. Once heated, add the garlic and crushed red pepper. Allow it to bloom for 30 seconds.

Add the zucchini, stir everything around and sauté 2 minutes. You don’t want any color really. Just toss it with the garlic for flavor. Then add the beans. Stir it around for another minute.

Pour in the stock, then add the kale and Parmesan rind. Bring to a boil, reduce heat and simmer on medium for 15 minutes. Season with salt and pepper.

Using tongs, remove the rind (it will be softer) and discard. Add the sausage back into the pot and simmer 2 minutes. Taste it. Need any more salt? Go riiiight ahead.

Ladle it into 4 dinner bowls, spritz with lemon juice and serve with some good garlic crusty bread!