SERVES 6

In a large soup pot, heat 1 tablespoon of olive oil over medium heat and when hot add the sausage and cook until all lightly browned while breaking up the clumps with a wooden spoon.

Remove cooked sausage to a separate dish but do not clean out the pot.

Add the remaining oil and all the chopped ingredients and cook, stirring until they are soft, and the onions are translucent all the while scraping the bottom of the pot to release all the little pieces.

Add the garlic and stir in well.  Add salt, pepper, red pepper flakes and cook until the garlic is lightly colored and fragrant but be very careful that it does not burn. Slowly add the chicken broth and bring to a slow boil over medium–high heat. When it has just reach boiling, add the sausage and any accumulate juices, stir well and lower heat to medium. Add the one can of beans that has not been drained and stir well to get all mixed in.  Mash the other drained can of beans and add to the pot, stirring to combine well.

Meanwhile, remove the stems from the kale, rinse, drain and tear into smaller pieces. Slowly add the kale to the pot and stir in well. Add a little more broth, if you think necessary.Cover the pot, partially, and let it all simmer until the kale is tender – 20 to 30 minutes.

If adding the lemon juice, stir in now. (The lemon adds a very subtle but distinct flavor.)

Pour into warmed bowls and pass some freshly grated Romano cheese. A little extra virgin olive oil drizzled on top is delicious.

NOTE: Chicken sausage, although a little milder works well too.  And I’ve also made this recipe with spinach. If you prefer you can also use vegetable broth and, sometimes I add a cup of Ditalini (as if this soup is not hearty enough!) but that seems to satisfy my picky “what only soup” eaters. Popovers are also another nice addition to the meal.

Buon Mangiata!