2 tsp olive oil
1 onion - chopped
2 carrots - chopped
2 celery - chopped
2 cloves garlic - chopped
1 quart (950 mL) chicken stock
3 springs fresh thyme
1 sprig fresh rosemary
1 15 oz (420 g) can white beans - drained & rinsed
1/2 pound (230 g) pre-cooked sausages - halved lengthwise & sliced
1 bunch kale - tough stems removed & roughly chopped
1. Saute onion, carrots and celery in oil over medium high heat in soup pot until onions are transparent and veggies are starting to brown - 5-7 minutes. Add garlic and cook for 1 minute more.
2. Add chicken stock and whole herbs to pot and bring to boil. Turn down heat and simmer 10 minutes.
3. Add beans, sausage & kale and bring to boil again. Simmer 5 more minutes. Remove rosemary & thyme stems. Season with kosher salt and fresh ground pepper to taste and serve topped with freshly grated parmesan cheese.