Tuscan Sausage, White Bean & Kale Soup

1 can (15 oz) cannellini beans, drained 6 oz Italian sausage, casing removed 1/2 medium onion, diced 1 medium carrot, diced 2 garlic cloves, minced 2 cups chicken broth 1 1/2 cups chopped kale 1/2 tsp dried oregano 1/4 tsp dried rosemary 1 tbsp tomato paste 1 tsp olive oil 1 tbsp grated Parmesan, plus extra for serving Salt, pepper, and red pepper flakes

1. Brown sausage in a pot for 5–7 minutes, breaking it into small pieces. Drain excess grease if necessary. 2. Add onion and carrot. Cook for 4 minutes, adding olive oil if the pot is dry. 3. Stir in garlic, tomato paste, oregano, and rosemary. Cook for 1 minute. 4. Add beans and broth. Simmer for 15 minutes. 5. Add kale and cook another 5 minutes until tender. 6. Stir in Parmesan and season with pepper and red pepper flakes.