Ingredients

  • 2 Tbsp. canola oil
  • 1 cup diced celery
  • ¾ cup diced yellow onion
  • 1 Tbsp. minced garlic
  • 1 lb. Smithfield Smoked Sausage, sliced
  • 2 Tbsp. tomato paste
  • 2 oz. white wine
  • 1 15.5 oz. can navy beans
  • 16 oz. chicken stock
  • 2 bay leaves
  • 1 28-oz. can diced San Marzano tomatoes
  • ½ lb. chopped kale
  • Salt and pepper, to taste
  • 2 oz. lemon juice
  • ½ cup grated Parmesan cheese

Preparation

  1. Heat canola oil in Dutch oven or thick-walled pot over medium-high heat.
  2. Add celery and onions, and sweat until translucent.
  3. Add garlic, smoked sausage and tomato paste. Cook to slightly caramelize.
  4. Pour in white wine, and stir to pick up fond on bottom of pot.
  5. Add navy beans, chicken stock, bay leaves and tomatoes.
  6. Once soup comes to boil, add kale. Reduce heat, and cook until kale becomes tender, about 10-15 minutes on simmer.
  7. Remove bay leaves. Season with salt and pepper.
  8. Finish soup with lemon juice, stir, and serve with grated Parmesan.