Ingredients

• 1.5 cups dry cannellini beans
• 4 , 6 ounce
• 1 cup chopped yellow onion
• 0.33 cups dry white wine
• 1 teaspoon freshly ground black pepper
• 1 bay leaf
• 0.25 teaspoons red pepper flakes
• 6 cups water , or to taste
• 1 teaspoon salt , or to taste
• 4 cups chopped kale
• 1 tablespoon extra-virgin olive oil , or to taste
• 6 tablespoons grated Parmigiano-Reggiano cheese , or to taste
• 6 pinches red pepper flakes

Instructions

1. 1 Soak beans in cold water, 8 hours to overnight.
2. 2 Drain beans and set aside.
3. 3 Make a shallow cut, lengthwise, down center of each sausage link; peel off casings. Transfer bulk sausage to a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to bottom of the pot, creating a fond, 3 to 5 minutes.
4. 4 Add onion; stir to coat in rendered drippings. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to the pot while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Season with black pepper, bay leaves, and 1/4 teaspoon pepper flakes. Stir in water.
5. 5 Add beans to the pot, increase heat to high, and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Season with 1 teaspoon salt; simmer until beans are tender, about 30 minutes more. Taste beans to be certain they are perfectly cooked.
6. 6 Smash about 1/4 beans with a potato masher for a creamy texture if desired. Stir in kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust seasonings.
7. 7 Drizzle servings with olive oil; sprinkle with Parmigiano-Reggiano cheese and pepper flakes.

Nutrition per serving