Ingredients

• 1 onion, diced

• 4 large cloves garlic, minced

• 3 large carrots, diced

• 2 large stalks celery, diced

• 1/2 head green cabbage, roughly chopped

• 1 russet potato, diced

• 1 bunch lacinato kale, chopped

• 1 lb spicy Italian sausage, casings removed

• 1 can great northern beans, drained & rinsed

• 1 can diced fire roasted tomatoes

• 6-8 cups broth (I used 1/2 @bonafideprovisions bone broth & 1/2 chicken stock)

• 2 tbsp dried Italian seasoning

• 2 tsp red pepper flakes (omit if you don’t like spice)

• Salt & pepper

• 1 Lemon

Directions

• Heat 1-2 tbsp olive oil in a large soup pot on medium heat. Add sausage and break up with a wooden spoon. Once the sausage is broken up and no longer pink, add onion and garlic. Sauté for 3-5 minutes.

• Add carrots, celery, green cabbage, diced tomatoes, white beans, potato, broth, Italian seasoning, red pepper flakes & season well with salt and pepper.

• Bring to a boil and then simmer for 20-30 mins until the veggies are cooked through.

• Add the kale, the juice of 1 lemon & more salt + pepper as needed.

Use whatever veggies you like/have available! If you want to keep this soup vegetarian you can omit the sausage + use additional beans & sub veggie broth for the bone broth.