Rich in flavor and deeply satisfying, this Tuscan White Bean and Sausage Soup will warm both your body and soul. Makes excellent leftovers and freezes well!
2bunches lacinato kale (aka Tuscan kale), tough ribs removed and leaves roughly chopped
Instructions
Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.