This is the perfect soup to eat under a blanket next to a fire.  Serves 4-6


1 lb italian pork sausage, cut into ½-1 inch pieces

2 cans cannellini beans, drained, but only about 80% (this will help thicken the soup)

Large bunch of kale, about 3 cups chopped with thick stems cut out

½ cup diced onion

4 cloves garlic

6 cups chicken stock

Salt and pepper to taste

Freshly grated parmesan, optional


Heat a large pot over medium heat.  Add the sausage and cook until no longer pink.  Remove the sausage, leaving and fat and juices that cooked out of the sausage.  Toss in the onions and cook 2-3 minutes, until starting to soften. Add the garlic to this and cook a few minutes more.  Pour in the stock and when it is well warmed, add in the kale. Let this simmer for about 15 minutes to cook down the greens.  Next add in the beans and the sausage. Salt and pepper to taste. Serve topped with the parmesan, if you choose.

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