Ingredients

• 1 tablespoon olive oil , or as needed
• 1 large onion , chopped
• 2 cloves garlic , crushed
• 1 pinch red pepper flakes , or to taste
• 1 pinch ground black pepper , or to taste
• 1 pound bulk hot Italian sausage , removed from casings and crumbled
• 0.5 teaspoons chopped fresh basil
• 0.25 teaspoons smoked paprika , Optional
• 6 cups low-sodium chicken broth
• 4 cups chopped kale
• 1 , 15 ounce
• 1 cup peeled and chopped yellow potatoes , or more to taste

Instructions

1. 1 Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
2. 2 Mix sausage, basil, and paprika together in a bowl.
3. 3 Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes.
4. 4 Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Nutrition per serving