Ingredients:
- 2 –8 oz cans of Cannellini beans
- 1# Mangalitsa Italian Sausage
- 1 yellow onion medium diced
- 1/3rd Cup dry white wine
- 2 bay leaves
- 6 cups chicken stock
- 3 cups chopped kale
- 2 tsp Italian seasoning
- 2 tsp minced garlic
- Salt, Pepper, and red pepper flakes to taste
- Parmesan to garnish
Directions:
- Dice Garlic and White Onion
- Place Sausage in dutch oven over medium heat and brown. Cook until juices begin to caramelize and stick to the bottom creating a fond.
- Add the onion and garlic, stir and cook until the onions become translucent, add the white wine to deglaze the bottom of the pan, scraping with a wooden spoon to lift the fond from the bottom. Add the salt, pepper, Italian seasoning, red pepper flakes, and chicken stock.
- Drain the canned beans and add to the dutch oven, turn the heat to high and bring to a boil, once boiling, reduce heat and bring to a simmer. Using a potato masher or slotted spoon, smash roughly 1/4th of the beans to give the soup a creamier texture.
- Add chopped kale and simmer for 15-20 minutes until the kale is tender.
- Ladle the soup into bowls and garnish with grated or shaved parmesan, serve immediately.