215-ounce canscannellini beansor 3 cups cooked cannellini or Great Northern beans
1tablespoonolive oilplus more for drizzling
12ounceskielbasaor other smoked sausage, sliced 1/4-inch thick
2mediumcarrotsdiced, peeled if desired
fine sea salt
freshly ground black pepper
1/2teaspooncrushed red pepper flakes
28ouncecan diced tomatoes with juice
1largebunch kalelacinato kale or curly kale, coarsely chopped, about 7 ounces
Heat olive oil in soup pot or Dutch oven over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Transfer sausage to clean plate and pour off all but 1 tablespoon of fat.
Add onion and carrots to soup pot; season with salt and pepper. Cook and stir until onion softens and is translucent, about 5 minutes. Add garlic; cook and stir 1 minute more.
Add chicken stock, red pepper flakes, thyme, bay leaf, tomatoes with juice, and beans. Bring to boil, reduce heat. Stir in kale and cover; cook 5 to 10 minutes until kale is tender. Return sausage to soup; cook and stir until heated through, 3 to 5 minutes.
Stir in lemon juice; season to taste with salt and pepper. Ladle into serving bowls and serve finished with a swirl of olive oil.