- 2 tbsp olive oil
- 1 lb mild ground Italian sausage
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 Carrots, diced
- 2 (15 oz) cans Cannelini beans, drained and rinsed
- 4 cups chopped Kale
- 2 bay leaves
- 64 oz chicken stock
- Salt & Pepper to taste
- Crusty bread for serving
- Prepare vegetables and beans and set aside. In a dutch oven or large pot, heat olive oil over medium heat. Add sausage and cook until browned throughout.
- In the same pot, add onion, carrots and bay leaves. Season with salt and pepper to taste and cook vegetables, stirring occasionally, until vegetables begin to soften, around 7-8 minutes. Add garlic and cook an additional 1 minute, or until fragrant. Add kale and wilt slightly, then add chicken stock. Taste your soup, and season with additional salt and pepper if desired.
- Increase heat to medium high and bring to a boil. Reduce heat to low, cover and simmer for 35-40 minutes.
- When ready to serve, ladle into bowl and serve with crusty bread.
NOTE: This soup is even better the next day. Simply reheat and enjoy!