Kale, Sausage, and White Bean Soup

INGREDIENTS:

• 1 large batch kale, chopped
• 1 lb sausage, sliced
• 3/4 lb carrots, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 (15oz) cans white beans/cannellini beans
• 1-2 strips bacon, pan fried and chopped finely
• 1/3 cup parmesan
• 1 tbs rosemary
• 2 bay leaves
• salt/pepper
• red pepper flakes (optional)

INSTRUCTIONS:

1. Heat dutch oven or large soup pot over high heat. Brown sausage slices until cooked through. Remove and set aside.
2. In remaining grease, saute onions ~3 min until soft. Add minced garlic and continue to saute until fragrant, ~2 min.
3. Add rosemary, bay leaf, red pepper flakes, and salt generously. Stir in carrots. Add chicken broth. Bring to a boil then reduce heat to low. Cover and simmer ~30 min.
4. Add 1 whole can of beans, including the liquid. Drain other can and add just the beans. Cover and simmer another 3o min.
5. Add bacon, sausage, kale, Parmesan. Bring heat up to medium. Heat, uncovered, ~15 minutes, stirring often to make sure kale becomes fully submerged.
6. Continue to simmer until serving time, or refrigerate overnight and heat slowly over a low simmer on the stove before serving the next day. Soup always tastes better a day or two later!

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