Homemade Italian Soup

Ingredients:

• 2 tbsp extra-virgin olive oil + extra for drizzling
• 1 leek, white and light green parts only, finely chopped
• 2 carrots, 1 finely chopped, 1 thinly sliced
• Half a fennel root, finely chopped
• 0.5 tsp red pepper flakes
• 3/4 cup dry small white beans
• 0.5 - 3/4 cup spelt
• 1 can (425 g) canned diced tomatoes
• 2 liters of chicken broth (homemade or store-bought lightly salted)
• 2-3 sprigs of thyme
• Parmesan rind 5 cm long.
• 370 g Krakow sausage or turkey sausage, cut into half-moon slices
• 4-5 large Tuscan kale leaves, trimmed of veins and finely chopped (about 2 cups)
• Grated Parmesan and freshly squeezed lemon juice, for serving (optional)

Preparation:

1. Heat olive oil in a large saucepan over medium heat. Add the leek, chopped carrots, and fennel, season with 0.5 teaspoon salt and red pepper flakes. Cook gently until the vegetables are very soft but not browned, about 3 minutes.
2. Add the white beans and spelt and sauté for a minute or two, then add the tomatoes along with the juices from the can, chicken broth, thyme, Parmesan rind, and 4 cups of water. Bring to a boil, then reduce the heat. Simmer, stirring occasionally, for about 1 hour, or until the beans are tender but not mushy; they should be whole. Season with salt to taste.
3. Add the sausage, kale, and thinly sliced ​​carrots. Cook until the cabbage and carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and Parmesan rind. Serve drizzled with a little olive oil, sprinkled with grated Parmesan, and a squeeze of lemon juice, if desired.