Ingredients

The following ingredients have 8 Servings
  • 2 tbsp Olive Oil
  • 1 lb good quality Italian Sausage, (sliced)
  • 4 Garlic cloves, (peeled and crushed)
  • 1 medium Onion, (peeled and chopped)
  • 2 Celery stalks, (just over half the usual size, sliced)
  • 1 cup dry White Wine, (may be subbed with extra Chicken broth)
  • 32 oz Low Sodium Chicken Broth plus 1 cup Water, (if needed)
  • 14 oz can White Beans, (rinsed and drained)
  • 1 bunch fresh Kale, (washed, big stems removed then leaves cut or shredded up into pieces)
  • Salt and Pepper, (to taste)
  • Grated Parmesan your favorite cheese, (for sprinkling on top)

Instruction

  • Heat the oil in an oven-proof casserole pot, like a Dutch oven. Fry the sausages in the oil until nicely browned and cooked through. Transfer to a plate. Set aside.
  • In the remaining oil, saute the garlic and onion for 3-4 minutes or until the onions begin to soften. Add the celery and cook for another couple of minutes.
  • Pour in the white wine and deglaze the pan. Raise the heat a little and reduce the wine to about half. Return the sausages to the pan.
  • Pour in the chicken broth and add the drained beans and chopped fresh kale. Give a quick stir, cover and then simmer on low for 10-15 minutes or until the kale leaves are nicely tender. Season to taste with some salt and pepper. You may add some water if you wish to dilute the soup a little. Serve immediately. Sprinkle some grated parmesan cheese on top, if desired. My family loves to have this with rice but a good crusty bread would pair perfectly, too!