129-ounce canCannellini Beans(or other white bean), drained
1quartLow Sodium Chicken Broth
1bunchCurly Kaleleaves stripped from stems and hand shredded
1teaspoonKosher Salt
1teaspoonfreshly ground Black Pepper
Instructions
In a large pot (6 quarts or larger), brown the Italian Sausage over medium heat (5 minutes).
Add the onion, celery and carrots; cook 10 minutes stirring frequently.
Add the tomatoes and cook 5 minutes; stirring frequently.
Add the cannellini beans, chicken broth and 1 quart water. Turn heat to high, bring to a boil then reduce heat bringing the soup to a simmer. Simmer for 5 minutes.
Add the kale leaves, stirring to combine with soup. Simmer for 20 minutes.
Add salt and pepper (taste to ensure it meets your personal preference).