Ingredients:

  • 1 tbsp olive oil
  • 12 oz Andouille sausage, sliced into ¼-inch rounds
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • 1 bay leaf
  • 2 cups fresh kale, chopped
  • 1 tbsp fresh lemon juice
  • salt and black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the Andouille sausage rounds and sear until they develop a deep, mahogany-colored crust on both sides (about 3-5 minutes per side). Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Lower heat to medium. Add the onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the vegetables have softened. Stir in the garlic, smoked paprika, and thyme, cooking for just 60 seconds until the fragrance is released.
  3. Pour in the chicken broth and add the bay leaf. Stir in 1.5 cans of the beans (saving the remaining half-can). Bring to a boil, then reduce to a simmer for 15 minutes.
  4. Use an immersion blender to blend the remaining ½ can of beans directly into the broth, or scoop out two cups of soup, blend until smooth, and stir back in to create a creamy texture.
  5. Return the seared sausage to the pot. Stir in the kale and cook for 2-3 minutes until the greens are wilted but still vibrant green. Remove the bay leaf, stir in the fresh lemon juice, and season with salt and black pepper to taste.