Sausage, Potato, White Bean, and Kale Soup

Ingredients

• 2 tablespoons olive oil
• 8 ounces (225 g) loose Italian sausage
• 2 medium onions (12 ounces/340 g), chopped (about 2 cups)
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 2 Yukon Gold potatoes (1 pound/455 g), cut into 1-inch (2.5-cm) pieces
• 8 cups (2 L) chicken stock or vegetable stock
• 1 bay leaf, optional
• 1 (15.5-ounce/439-g) can cannellini beans, rinsed and drained
• 1 large bunch kale (about 1 pound/455 g), stemmed and leaves torn
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the sausage, break it into bite-size pieces, and let it brown undisturbed for 2 to 3 minutes.
2. Turn the sausage pieces and cook until browned and cooked through, 2 to 3 minutes more. Transfer to a plate, leaving the flavorful oil in the pot.
3. Reduce the heat to medium. Add the onions, oregano, fennel seeds, 1 teaspoon salt, and ½ teaspoon black pepper. Cook, stirring often, until the onions soften, 10 to 12 minutes.
4. Add the potatoes, stock, and bay leaf. Cover, bring to a boil, then reduce to a gentle simmer and cook until the potatoes are fork-tender, 8 to 10 minutes.
5. Return the sausage to the pot and stir in the cannellini beans and kale. Simmer until the beans are hot and the kale is tender, about 5 minutes.
6. Discard the bay leaf. Stir in the red wine vinegar, taste, and adjust the salt and pepper. Ladle into bowls and finish with grated Parmesan.