Sausage White Bean & Kale Soup

1. Sauté the Aromatics: Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Stir in onions and leeks, cooking until softened (5–7 minutes). Add garlic paste and dried chives, stirring for 1–2 minutes until fragrant.
2. Build the Base: Stir in roasted cauliflower and roasted red peppers. Pour in the vegetable stock and bring to a gentle simmer.
3. Purée the Base: Using an immersion blender (or carefully transferring to a blender), purée the aromatics, cauliflower, and peppers until smooth. Return the puréed mixture to the pot.
4. Add Kale & Sausage: Stir in the chopped kale and the Uncle John’s Pride sausage pieces. Simmer for 15–20 minutes, until the sausage is cooked through and the kale is tender.
5. Add Beans & Optional Cream: Stir in the cannellini beans and, if desired, the heavy cream. Simmer for another 5 minutes to heat everything through and bring the flavors together. Season to taste with salt and black pepper.
6. Serve & Enjoy: Ladle into bowls. Garnish with Parmesan or a drizzle of good olive oil.