2 (about 15-ounce) cans white beans, such as cannellini or Great Northern (do not drain), divided
1/2 cup low-sodium chicken broth or water
2 teaspoons dried Italian seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 small bunch flat-leaf or lacinato kale, stems removed and leaves coarsely chopped (about 6 cups) - CAN SUBSTITUTE CHOPPED SPINACH
2 ounces
finely grated Parmesan cheese (1/2 cup), plus more for serving
1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)
Directions:
Heat 1 tablespoon olive oil in a 12-inch skillet or frying pan over medium-high heat until shimmering. Add 12 to 16 ounces sausage in an even layer and cook until browned.
Add 3 minced garlic cloves to the pan and cook until fragrant, about 30 seconds. Add 1 (about 15-ounce) can white beans (do not drain) and use a potato masher or fork to mash about half of the beans. Stir in the remaining 1 can white beans (do not drain), 1/2 cup low-sodium chicken broth, 2 teaspoons dried Italian seasoning, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt. Bring to a simmer and cook until thickened and reduced slightly, 3 to 5 minutes.
Stir in 1/2 bunch coarsely chopped kale leaves and 2 ounces finely grated Parmesan cheese until the kale is wilted and the cheese is melted, about 1 minute.
Stir in 1 tablespoon lemon juice. Ladle into bowls and serve with more Parmesan cheese if desired.