Sausage Kale Soup with White Beans

In a large soup pot, add sausage over medium-high heat. Cook sausage for about 10 minutes, breaking it up with a spoon as you go, until crumbly, browned, and cooked through.

Add onion and stir it into the sausage for 2 minutes to soften slightly. Add kale and garlic and cook, stirring occasionally, for 5 minutes or so to wilt the kale.

Add tomatoes with juices, beans with juices, and stock to the pot. Stir to combine and taste; add salt to your preference.

Bring soup to a boil then reduce heat to medium-low. Simmer for 10–15 minutes or let sit turned off on the stove until ready to eat. If soup reduces by a lot or gets too thick, add more stock to thin it, about 1/2 cup at a time.

Serve with bread for dunking, and crushed red pepper, fresh parsley, and grated Parmesan cheese for sprinkling. Enjoy!