Ingredients:

• 1 lb Italian sausage (mild or spicy), casings removed

• 1 tbsp olive oil (if needed)

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 2 cans (15 oz each) white beans, drained and rinsed

• 1 cup heavy cream or half-and-half

• 2 cups chopped kale, stems removed

• 1 tsp dried thyme

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• Grated Parmesan cheese, for garnish

• Crusty bread, for serving

Instructions:

1. Cook the sausage:

   • In a large pot or Dutch oven, cook sausage over medium heat until browned, breaking it up into small pieces.

   • Remove excess fat if necessary.

2. Sauté aromatics:

   • Add olive oil (if needed) and sauté onion until translucent, about 3 minutes.

   • Add garlic and cook 30 seconds until fragrant.

3. Add broth and beans:

   • Pour in the broth and add white beans.

   • Stir in thyme, red pepper flakes, salt, and black pepper.

   • Bring to a simmer for 5 minutes.

4. Add cream and kale:

   • Reduce heat to low and stir in heavy cream.

   • Add chopped kale and cook 3-5 minutes until wilted.

5. Serve:

   • Ladle soup into bowls and top with grated Parmesan.

   • Serve with crusty bread for a comforting meal.