Sausage White Bean & Kale Soup

• 1 Tbsp.extra-virgin olive oil, plus more for serving
• 1 lb.pork sausage, removed from casing if necessary
• 1medium yellow onion, chopped
• 2large carrots, peeled and thinly sliced into rounds
• 2celery stalks, thinly sliced
• 4cloves garlic, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 4 cupslow-sodium chicken broth
• 2 cupswater
• 1 Tbsp.Italian seasoning
• 1bunch kale, ribs removed, leaves torn into 2″ pieces
• 2(15.5-oz.) cans white beans, rinsed and drained
• Freshly grated Parmesan cheese, for serving
• Crushed red pepper flakes, for serving

Directions

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, using a wooden spoon to break it up, until browned, about 6 minutes. Using a slotted spoon, remove sausage to a plate.
2. Return pot to medium-high and add onion, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring until the onions and garlic are softened, about 5 minutes.
3. Stir in chicken broth, water, Italian seasoning, and cooked sausage and bring to a boil. Reduce to a simmer and cook over medium until carrots and celery are tender, about 6 minutes. Add the kale and beans and cook until the kale is wilted, about 5 minutes.
4. Season with salt and pepper and serve with a drizzle of oil, Parmesan, and red pepper flakes.