Tuscan Sausage & Bean Soup

Makes 4-6 Servings. Enjoy!

Ingredients

• 1 tablespoon extra virgin olive oil

• 12 ounces Italian sausage, casings removed

• 2 cloves of garlic, minced

• 1 med onion, chopped (about 1 1/2 cups)

• 2 med carrots, peeled and chopped (about 2 cups)

• 2 celery stalks, chopped (about 2 cups)

• 4 cups chicken or vegetable broth

• 4 cups of chopped kale, ribs removed

• One (19 ounce) can of white beans such as cannellini or kidney, rinsed and drained or 3 cups cooked beans

• One (14.5 ounce) can diced tomatoes with juice

• 1/2 cup dry red wine or water or broth

• 1 bay leaf

• 1 teaspoon of each dried basil (or sage) and oregano

• salt and pepper to taste

• a few Parmesan rinds for flavor (removed at serving time), optional

• 1/4 cup of parsley, chopped (to be divided among servings)

Grated Parmesan cheese to sprinkle on top at serving time, optional

In large soup pot heat oil over medium heat and brown sausage, breaking it up into medium sized chunks. Remove from pot and drain on paper towel. Remove all but 2 teaspoons of drippings from pot. Add garlic, onion, carrots and celery and sauté for 3 minutes or until onion is translucent.

Add all the other ingredients except the parsley and grated Parmesan cheese. Bring to a boil. Reduce heat and simmer for 40 minutes. Remove Parmesan rinds and bay leaf.

Ladle into soup bowls and sprinkle with grated Parmesan if using and top with parsley.

Serve with crusty bread.