3 tbsp olive oil, divided

1 lb Italian sausage, casing removed (omit for vegetarian)

½ yellow onion, diced

¾ cup celery, diced

¾ cup carrots, diced

1 tsp salt

½ tsp pepper

5 garlic cloves, minced

2 tbsp tomato paste

1 tbsp fresh rosemary, chopped

1 tsp dried basil

¼ tsp red pepper flakes

3 cups veggie broth

2 cans white beans, drained & rinsed

1 (15 oz) can diced tomatoes

2-3 tbsp sun-dried tomatoes, in oil

2 large handfuls finely chopped kale

1 tbsp balsamic vinegar

½ cup half & half (sub coconut milk for dairy-free)

Heat 2 tbsp olive oil in a large pot over medium heat. Add Italian sausage and break it up with a wooden spoon. Cook until fully browned, then transfer to a bowl with a slotted spoon, leaving any excess grease in the pot.

Add 1 more tbsp olive oil, followed by onions, celery, and carrots. Sauté for about 10 minutes, stirring occasionally, until softened.

Stir in salt, pepper, and minced garlic. Cook for 1-2 minutes until fragrant.

Add tomato paste, rosemary, dried basil, and red pepper flakes, stirring to coat the vegetables.

Pour in veggie broth, white beans, diced tomatoes, and sun-dried tomatoes. Bring to a boil, then lower heat to medium-low and cover. Simmer for about 15 minutes.

Remove from heat and stir in kale, balsamic vinegar, and half & half.

For a chunkier soup, leave as is. For a creamier texture, use an immersion blender to partially purée the soup before adding the sausage back in. If using a regular blender, transfer a few cups of soup, blend, and return to the pot.

Stir the sausage back in, taste, and adjust seasoning as needed.