Tuscan White Bean Soup With Sausage And Kale
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In a large Dutch oven or thick bottomed soup pot, cook sausage in ¼ cup olive oil on medium heat until browned on all sides.
Add onion, carrot, celery and garlic. Continue to sauté for another 3 minutes.
Add kale. Sauté until kale begins to wilt.
Add chicken broth, beans, rosemary and bay leaf.
Bring to a boil, then bring to a simmer, cover and cook on a low boil (simmer) for 20 minutes, stirring occasionally. Salt and pepper, to taste.
Top each bowl of hot soup with parmesan cheese.