1(15 oz)can cannellini beans, drained and rinsed well
1(14.5 oz)can crushed tomatoes, undrained
1bundleof kale, center stem removed and leaves sliced or torn
shredded parmesan cheese
French bread for dipping (optional)
Instructions
In a large soup pot crumble and cook Italian sausage 5-6 minutes, until done or almost done. Spoon or drain any fat off.
Add onion, carrot, celery, and garlic powder. Cover soup pot with a lid, stirring occasionally until the vegetables begin to soften, about 5 minutes.
Add chicken stock, tomatoes, beans, parsley, and kale. Bring to a boil, reduce heat and simmer 5-10 minutes until vegetables are soft and kale has cooked down. Add salt and pepper to taste.
Place soup in bowls and top with parmesan cheese and serve with warm French bread.