White Bean, Kale, and Kielbasa Soup

Memory Lowe

1 bunch kale

1 Tbsp. olive oil

8 oz. kielbasa or fresh Italian sausage (mild or spicy), thinly sliced crosswise (Note: If using Johnsonville Smoked Sausage, omit the salt)

1 bunch green onions, sliced

1 (15 oz.) can white beans, such as cannellini or navy beans, rinsed and drained

3 cups reduced sodium chicken broth

½ tsp. coarse salt

Freshly ground black pepper

1-2 oz freshly grated parmigiano reggiano cheese

Rinse kale, shake dry, and cut out and discard tough center stems. Roll leaves lengthwise into a tight tube and cut crosswise into ¼ inch strips.  Set aside.

Heat oil in large, heavy saucepan over medium heat. Add kielbasa and cook until browned, about 5 minutes.  Add green onions and cook over medium heat, about 3 minutes. Add kale and cook until wilted, about 3 minutes. Stir in beans and chicken broth. Bring to a boil, then reduce heat and simmer until kale is tender, 10-15 minutes.  Add salt and pepper. Ladle soup into bowls.  Grate cheese on top.  Serves 4.