(PHOTO FROM THE BAREFOOT CONTESSA)…recipe from me 🙂

Ingredients

4 Italian Turkey Sausage (I use Shady Brook)

1 T Olive Oil

2 cups diced yellow onion

1 cup diced carrots

1 cup diced celery

2 cloves minced garlic

3 T tomato paste

1 16-20 ounce can Cannellini Beans

32-48 ounces broth (I use Pacific Brand)

2 cups baby kale or spinach

2 T lemon juice

1 2″ rind parmesan

Grated Parmesan Garnish

Directions

1. Heat The Olive Oil medium high
2. Remove the casings from the turkey sausage and brown for about 5 min
3. Add the onion, carrot and celery. Cook on medium for 10 min.
4. Add garlic
5. Add Tomato paste and stir.
6. Add Broth and the parmesan rind *whole about 2 ” peice”
7. Simmer for 20-30 min over medium low.
8. Add 1/2 the beans and **puree the other half seperately with an immersion or regular blender.
9. Add the pureed beans and heat for another 5.
10. Add the leafy greens and stir.
11. Add lemon juice. It adds a really fresh taste and is a nice finish.
12. Garnish with grated parm, fresh pepper.

• Trust me on the parmesan rind. Adds amazing flavor to this soup. Just dont forget to take it out!

**Pureeing the beans is an option, however, it really adds a nice texture to this soup by making it a little thicker than your average vegetable-based soup.