Andouille Sausage, Kale & Bean Soup Recipe

Ingredients

• 2 tbsp. extra-virgin olive oil
• 12 oz. andouille sausage, cut into 1/4-inch slices
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp. red chili flakes
• 3 carrots, chopped
• 3 celery, chopped
• 8 oz. baby portobello mushrooms
• 30 oz. cannellini beans, drained and rinsed
• 48 oz. low-sodium chicken stock
• 5 c. chopped kale
• 1 tbsp. tomato paste
• 1/4 c. grated Parmesan, additional for garnish
• 1/4 c. fresh parsley, chopped