Spicy Turkey Meatball and Kale Soup

Serves 6

2 links (about 7½ ounces) lean spicy turkey Italian sausage
1½ tablespoons olive oil, divided
1 medium yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 large celery rib, finely chopped
1-2 teaspoons minced fresh rosemary
2 tablespoons no-salt-added tomato paste
2 large cloves garlic, minced
4 cups low-sodium chicken or vegetable stock
2 cans (15.5 ounces each) no-salt-added cannellini beans, rinsed and drained
4 cups packed kale leaves
2 teaspoons cider vinegar
Kosher salt and freshly ground black pepper

Remove casing from sausage and roll into bite-size meatballs; set aside.

In a large pot, heat 1 tablespoon oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the stock, beans and kale. Bring to a boil, reduce the heat to medium low and simmer gently until the vegetables are tender, about 15 minutes.

Meanwhile, heat the remaining ½ tablespoon oil in a nonstick skillet over medium-low heat. Add the sausage meatballs and cook, stirring occasionally, until browned and cooked through, about 10 minutes.

Add meatballs to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.