Skillet 30-Minute Kale, White Bean and Sausage Soup

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped shallots
• 1 jalapeno, seeded and finely hopped or 1 teaspoons dried red chile flakes, optional
• 1 sprig fresh thyme
• 2 medium cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 pound chicken, turkey, or pork Italian sausage, removed from the casing
• 2 cups homemade or store-bought low sodium chicken broth
• 1/2 bunch kale, stems removed and leaves cut into ribbons
• 1 can white beans, drained and rinsed
• 1 tablespoon freshly squeezed juice from 1 lime or lemon
• Fresh picked parsley leaves, for garnish

Directions

1. Warm the oil in a 12-inch skillet over medium-high heat until it glints. Stir in the shallots, jalapeno if you are using it, and a pinch of salt, then cook, stirring often, until the shallots have softened, 2 to 3 minutes.
2. Add the thyme, garlic, and dried herbs, and stir continuously until the mixture smells fragrant, about 30 seconds. Add the sausage and use a wooden spoon to crumble it as it cooks, continuing until no pink remains, about 4 minutes.
3. Pour in the broth, then add the kale and beans. Turn up the heat and bring everything to a simmer. Tuck and fold the kale into the liquid until it begins to soften and wilt.
4. Press a potato masher through some of the beans to help thicken the broth. Cover the skillet and cook until the soup has more body, 6 to 8 minutes longer.
5. Take out the thyme stems and throw them away. Stir in the lime or lemon juice, add salt and pepper to taste, ladle the soup into bowls, finish with parsley, and serve.