Cauliflower Tuscan Soup (Zuppa Toscana)

• 1/2 pound mild or spicy Italian sausage links
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth or more as needed
• 1 head cauliflower, broken into small florets
• 3 cups baby kale
• 1 (14 ounce) can navy beans, rinsed and drained
• 1 cup heavy whipping cream
• salt and ground black pepper to taste

1. Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.
2. Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes.
3. Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans; cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.

olive oil, onion, garlic, chicken broth, cauliflower, baby kale, navy beans, heavy whipping cream, salt

Taken from www.allrecipes.com/recipe/261838/cauliflower-tuscan-soup-zuppa-toscana/ (may not work)