Rustic Italian Sausage and White Bean Soup with Crusty Garlic Bread

Peel and dice 1 medium yellow onion. Wash, peel, and dice 2 medium carrots. Wash and dice 2 celery stalks. Peel and mince 4 garlic cloves, setting aside 1 clove for the garlic bread.

Wash 3 cups of kale, remove the tough stems, and roughly chop the leaves. Rinse and drain 2 cans of cannellini beans. Wash and chop 2 tablespoons of fresh parsley. Strip the leaves from 1 sprig of rosemary and finely chop.

Heat a large Dutch oven or soup pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks for 5-7 minutes until browned.

Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate, leaving the rendered fat in the pot.

Add 1 tablespoon olive oil to the pot if needed. Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables begin to soften.

Add 3 minced garlic cloves, 1 teaspoon dried oregano, and the chopped rosemary to the pot. Sauté for 1 minute until fragrant.

Return the browned sausage to the pot. Add 4 cups of chicken broth, the drained cannellini beans, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Stir to combine.

Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.

While the soup simmers, prepare the garlic bread. Preheat the oven to 400°F (200°C).

Slice the baguette in half lengthwise. In a small bowl, mix 4 tablespoons softened butter with the remaining minced garlic clove, 1/2 teaspoon garlic powder, and 1 tablespoon olive oil.

Spread the garlic butter mixture evenly over the cut sides of the baguette. Place on a baking sheet and bake for 10-12 minutes until golden and crispy.

Add the chopped kale to the soup and simmer for an additional 5 minutes until the kale is wilted and tender.

Cut the lemon in half and squeeze the juice from half the lemon into the soup. Stir to combine and taste for seasoning, adjusting salt and pepper if needed.

Sprinkle the chopped parsley over the soup. Slice the garlic bread into portions.

Ladle the hot soup into bowls, garnish with additional parsley if desired, and serve with slices of the crusty garlic bread.