Step 1

In a large dutch oven or saucepan, heat oil over medium-high heat. Add sausage and cook throughout, breaking down into small pieces. Remove from stove with slotted spoon and set aside.

Step 2

Cook onions, celery, and carrots in the leftover sausage oil for about 4-5 minutes or until veggies have begun to soften. Then add garlic and cook for another minute.

Step 3

Add two cans of white beans to the pot, along with salt and pepper. Mix up and then add chicken broth and lemon juice.

Step 4

Let boil for 10 minutes over medium heat. Turn off heat.

Step 5

Either using an immersion blender or high powered blender, blend soup. You may need to do this in batches but it is also okay to leave some chunks! I like mine a little chunky.

Step 6

Pour soup back into dutch oven, turn on medium-low heat.

Step 7

Add the sausage back in, and then add in the third can of beans, rosemary, parsley, and kale. Stir and let cook for 10 more minutes.

Step 8

Serve and top with parmesan.