Ingredients:

• 2 tablespoons of olive oil
• 1 lb. of chicken sausage (or regular, sometimes I just ask the butcher for 2 links of whatever looks the yummiest)
• 1 onion chopped
• 2 carrots peeled and cut into small pieces
• 1 Idaho potato peeled and cut into 1/2 inch cubes
• 2 garlic cloves
• 2 cans of cannellini beans drained and rinsed
• 1 bunch of Tuscan kale, leaves removed from the stem and torn into bite sized pieces
• 8 cups of chicken stock

Steps:

1. Heat 2 tablespoons of olive oil in a dutch oven over medium high heat.
2. Add the onions, carrots, and potatoes and cook for 6-8 minutes.
3. Season with salt and pepper.
4. Add the cannellini beans and garlic and cook for another 2-3 minutes.
5. Season with salt and pepper.
6. Pour in the chicken stock and bring to boil.
7. Lower the heat and let simmer for 20 minutes.
8. Add the kale and let wilt slightly, 10 minutes.
9. Serve with crusty bread!