Makes 5 Servings

Ingredients

• 1 + 1/2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, thinly sliced
• 1 tablespoon fresh rosemary, minced 
• pinch of kosher salt
• 2 tablespoons tomato paste
• 2 large garlic cloves, minced
• 5 cups reduced sodium chicken broth
• 1 parmesan rind (1-by-3 inches; optional)
• 30oz canned white beans, drained and rinsed
• 6oz kale, ribs removed and chopped
• 1 pound ground hot Italian sausage, rolled into bite-size meatballs
• 2 tablespoons cider vinegar
• freshly ground black pepper
• optional: top with additional parmesan and ground black pepper

Instructions

1. Heat 1 tablespoon of the oil in a 4-5 quart pot over medium heat. 
2. Add the onion, carrot, celery, rosemary, and a generous couple pinches of salt. Cook, stirring occasionally, until vegetables begin to soften (about 6 minutes). 
3. Add the tomato paste and garlic. Cook until fragrant (less than 1 minute). 
4. Immediately add the broth, and parmesan rind. Bring to a boil, reduce heat to medium low, and simmer until the vegetables are tender (about 15 minutes).
5. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-low heat. 
6. Add the sausage meatballs, cook for 5 minutes then flip and cook an additional 5 minutes. Drain any excess oil or fat.
7. Add kale, meatballs and beans. Cook for 4 more minutes. 
8. Stir cider vinegar into soup.
9. Ladle into bowls and garnish with grated parmesan and freshly ground black pepper.

Thanks to the original recipe found here.