Ingredients

• 1 Tbsp Oil 15g
• 8 oz Italian Sausage cubed
• 1 cup Chopped Onion about 1 medium, 250g
• 2 tsp Minced Garlic about 4 cloves, 10g
• 8 cups Water 1.92L
• 1-1/2 cups Cannellini Beans * rinsed (306g)
• 1 Bay Leaf 0.2g
• 1 sprig fresh Thyme 0.5g
• 1 tsp fresh Oregano 0.8g
• 1 tsp Salt 6g
• 1/4 - 1/2 tsp Red Pepper Flakes to taste, about 2g
• 6 oz Lacinato Kale (deribbed and chopped, about 4 cups)

Instructions

1. Brown sausage in oil in a large soup pot over medium heat. Remove sausage to a paper-towel lined plate and reserve.
2. Add onion to pot and cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 – 2 minutes. Deglaze the pan with a splash of water and stir well, scraping any remaining pieces from the bottom of the pan. Add remaining water, Bob’s Red Mill Cannellini Beans, herbs, salt, and red pepper flakes. Bring to a boil, reduce heat, and simmer until beans are soft, 60 – 90 minutes, or about 45 minutes if beans have been presoaked.
3. Add reserved sausage to pot and cook until done throughout, about 10 minutes. Add kale, cover pot, and cook another 5 minutes.