White Bean, Kale And Italian Sausage Soup

1. 1

   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.)

2. 2

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

3. 3

   Add the zucchini, stir everything around and saute 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.

4. 4

   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.

5. 5

   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.

6. 6

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

* Per serving · 4 servings · Values may vary.