Zuppa Di Fagioli Alla Toscana

Ingredients

• Parmesan cheese - 1/4 cup, grated
• Kale - 2 cups, chopped
• Salt and pepper - To taste
• Fresh thyme - 1 sprig
• Fresh rosemary - 1 sprig
• Tomato paste - 2 tablespoons
• Chicken broth - 4 cups
• Cannellini beans - 2 cans (15 ounces each), drained and rinsed
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Italian sausage - 1 pound, casings removed

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces.
2. Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the cannellini beans, chicken broth, tomato paste, rosemary, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. Remove the rosemary and thyme sprigs from the pot. Using an immersion blender, blend about half of the soup until creamy.
5. Add the chopped kale to the pot and cook for an additional 10 minutes, until wilted.
6. Serve the Zuppa di Fagioli alla Toscana hot, garnished with grated Parmesan cheese.