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Kale, Cannellini Bean and Italian Chicken Sausage Soup
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 Italian chicken sausages (about 12 ounces total), sliced on the bias ¼-inch thick
  • 6 cups low-sodium chicken broth
  • One large Parmesan rind (about 2 ½ ounces) plus freshly grated Parmesan, for serving
  • Two 15.5-ounce cans cannellini beans, drained and rinsed well
  • 1 large lemon (about 6 ounces), half juiced (about 2 tablespoons) and half cut into wedges
  • Kosher salt and freshly ground black pepper
  • 8 ounces chopped kale (about 8 cups)
  • ⅓ cup fresh flat-leaf parsley leaves, lightly packed, roughly chopped
  • Crusty bread, for serving
Steps
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