White Bean & Italian Sausage Soup

1: Heat 2 tbsp olive oil in a dutch oven over medium high heat.

2: Add sausage to hot oil and cook until browned and crispy in some areas.

3: Add in kale and garlic and saute with sausage for one to two minutes.

4: Add in the chicken bone broth and lemon juice.

5: Stir and scrape the bottom of the pot to release anything that has stuck.

6: Bring soup to a simmer then turn off heat and adjust salt and pepper as needed.

7: Serve with a drizzle of pesto and chili flakes on top.