Zuppa Toscana (Tuscan Sausage & White Bean Soup)

Brown the sausage: Heat the olive oil in a pan, and add the crumbled sausage. Cook for 5-6 minutes, or until the sausage pieces are browned and turning crispy. Remove with a slotted spoon and set aside.
6 vegetarian sausages, 1 tablespoon olive oil
Add the butter to the pan, followed by the diced onion. Saute for 5 minutes, stirring occasionally, until the onions have softened and turned translucent. Add the garlic and cook for another minute.
2 tablespoon butter, 1 medium white onion, 3 cloves garlic
Add the flour and cook for 2 minutes.
2 tablespoon all-purpose flour
Add the new potatoes, followed by the vegetable stock and salt and pepper.Leave to simmer until the potatoes are tender (approximately 10 - 14 minutes). Use a fork to test the potatoes.
700 ml vegetable stock, 450 g new potatoes, salt and freshly ground black pepper
Add the drained white beans, kale, and cream to the pan and stir through. Use the back of your spoon to gently crush a few of the potatoes and white beans for a thicker, creamier sauce.
400 g tinned cannellini beans, 100 g kale, 250 ml heavy cream
Simmer for another 5 minutes until the sauce has warmed through and the kale has wilted, then add the cooked sausage back in.
Taste and season with more salt and pepper as needed, then serve with the grated hard cheese on top and dig in!
1 tablespoon Pecorino or Parmesan cheese