Ingredients:

  • 1 lb andouille sausage, sliced into ¼-inch rounds
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 medium Yukon Gold potatoes, peeled and cubed into ½-inch pieces
  • 1 tsp smoked paprika
  • 4 cups Lacinato kale, stems removed and thinly sliced
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sliced andouille sausage and sauté for 5-7 minutes until the edges are mahogany-colored and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
  2. Lower the heat to medium. Add the onion, carrots, and celery to the sausage fat. Cook for 5 minutes until the onions are translucent and the carrots have softened. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  3. Pour in the chicken broth, fire-roasted tomatoes, and cubed potatoes. Bring the mixture to a rolling boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until the potatoes are fork-tender. Stir in the white beans and the seared sausage.
  4. Stir in the sliced kale and simmer for 2-3 minutes until the leaves turn a vibrant green. Remove from heat immediately. Stir in the lemon juice and season with salt and pepper.