9cupslow sodium chicken stockplus more if needed to thin
Remove stems and discard from the kale. Roughly chop the kale into large pieces. Dice 1 medium onion and mince 5 cloves of garlic.
Heat a large pot to medium-low and saute the onion in a ¼ cup of olive oil. After 3 minutes turn heat to medium and add in the sausage. Sautee for 10 more minutes and use a wooden spoon to break up any large pieces of sausage.
Once the sausage is mostly cooked through add in the garlic and cook for 2 more minutes. Next, add in the chicken stock and turn heat to high. Bring to a boil for 3 minutes.
Turn heat to medium and add in the potatoes. Let the potatoes cook for 15-20 minutes until soft.
Add in the kale and beans and cook for 10 more minutes. Taste test the soup and adjust salt and pepper. If the soup is too thick add a bit more chicken stock. If too thin mash some of the potatoes and beans with the back of a wooden spoon and cook for 5-10 more minutes to thicken.
Finally, add in the fresh parsley and serve in bowls with parmesan cheese and a drizzle of high-quality extra virgin olive oil. Serve the soup with crusty bread. Enjoy!
Soup can be stored in the fridge for up to 3 days or frozen for up to 6 months.
No extra salt was added due to the inherent saltiness of the sausage, beans, and chicken stock. Adjust according to personal tastes.
If the soup isn't thick enough just mash the beans and potatoes with a wooden spoon on the side of the pot or use an immersion blender. If too thick just add a cup or more of chicken stock.
Serve with crusty Italian bread, parmesan or Pecorino Romano cheese, and a hefty drizzle of extra virgin olive oil onto each bowl.