Tuscan White Bean, Sausage and Kale Soup

Instructions

1. Heat 1 tablespoon oil in a large stockpot over medium-high heat.  Add sausage and sauté for 5 minutes, stirring and flipping occasionally, until browned.  Use a slotted spoon to transfer the sausage to a clean plate, and set aside.  Discard any remaining grease.
2. Add the remaining oil to the stockpot.  Add onion and carrot and sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent.  Stir in the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
3. Add in the chicken stock, white beans, herbs, and cooked sausage and stir until combined.  Continue cooking until the soup reaches a simmer.
4. Stir in the kale, cover and cook for 5 minutes, or until the kale has softened a bit.
5. Taste, and season with a few generous pinches of salt and pepper as needed.
6. Serve warm, garnished with lots of Parmesan cheese.  Or transfer to a sealed container(s) and refrigerate for up to 3 days, or freeze for up to 3 months.