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White Bean, Kale and Sausage Soup

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White Bean, Kale and Sausage Soup
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Ingredients
  1. 1 tablespoon + 2 teaspoons olive oil
  2. 1 yellow onion, diced
  3. 1 carrot, sliced into thin rounds
  4. 4 garlic cloves, minced
  5. 1 bay leaf
  6. 1 can of no salt added or low sodium white cannellini beans, rinsed and drained
  7. 1 lb. bag Tuscan kale, stemmed removed and chopped
  8. 2 teaspoons thyme
  9. 1 teaspoon red pepper flakes
  10. 1 rind from parmesan block
  11. 2-3 links of turkey or chicken sausage
  12. 8 cups vegetable or chicken stock
  13. salt and pepper
Instructions
  1. Cook sausage in 2 teaspoons olive oil until browned. Remove from heat and set aside.
  2. In a large stock pot, heat 1 tablespoon olive oil. Once hot, add onion. Cook a few minutes. Add carrot and garlic, cook a few more minutes until soft.
  3. Add thyme, red pepper flakes, bay leaf, and parmesan rind. Season with salt and pepper.
  4. Add kale and white beans and stir to combine. Add stock. Make sure all the kale is covered.
  5. Simmer on low for 30-60 minutes.
  6. Remove parmesan rind and bay leaf before serving.
Notes
  1. You can certainly serve this soup right away but the longer the cooks the more the flavor is developed.
  2. I cut the rinds off the parmesan blocks I buy and freeze them. They add great flavor to soups, sauces and stews.
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