1 lb Sweet Italian Sausage removed from casing
32 oz Chicken Stock (add more for a thinner soup)
2 cans of White Beans (great northern or cannellini) rinsed 4-6 medium Carrots rough, medium
chop
4 Celery stalks rough, medium chop
28 oz Diced Tomatoes (regular or fire roasted)
3 Garlic cloves minced
1 large White Onion rough chop
2 Bay Leaves
1⁄2 large bag of Fresh Kale
1 tbsp Thyme (2 tbsp fresh)
4 sprigs fresh Rosemary chopped
1 tbsp Worchester sauce
Salt and pepper
Red pepper flakes and/or Tabasco sauce
1-2 tbsp Olive Oil
Fresh grated Parmesan cheese to finish

In Dutch oven on stove top use Olive Oil to brown Sausage and break apart into small pieces
Remove the sausage onto a plate with paper towels to “drain” excess oil.

Add a drizzle of oil and gently sauté garlic on medium; do not burn
Add onion, carrots, and celery and sauté till done (6-7 minutes)
Add tomatoes and cook 10-12 minutes
Add rinsed beans
Add all spices and cook 5 minutes
Add chicken stock
Cook 15 minutes adding salt, pepper, Worchester, and tabasco/red pepper to taste
Add kale until tender
Spoon soup in to bowls and add parmesan cheese
Have fresh, crusty bread on hand.