Rich in flavor and deeply satisfying, this Tuscan White Bean and Sausage Soup will warm both your body and soul.  Makes excellent leftovers and freezes well!

Yields: 8

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2 tablespoons olive oil

1 pound homemade sweet Italian sausage ((click link for recipe - it's super easy and SO much better than store-bought!))

1 medium yellow onion (, finely chopped)

3 cloves garlic (, minced)

2 large carrots (, chopped)

2 large ribs celery (, chopped)

1 large potato (optional) (, diced)

2 Roma or other medium-sized tomatoes (, chopped)

1 tablespoon tomato paste

1 pound dried cannellini beans (, soaked overnight in water, drained and rinsed (can substitute great northern beans))

8 cups quality chicken broth ((we recommend Aneto's 100% All-Natural Chicken Broth))

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon dried ground sage

2 bay leaves

1 ½ teaspoons salt

½ teaspoon freshly ground black pepper

2 bunches lacinato kale (aka Tuscan kale) (, tough ribs removed and leaves roughly chopped)

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1. Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.

2. Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.