Kale and White Bean Soup:

2 cans of white beans, great northern and cannellini
2 white onions, coarsely chopped
2 tbsp. olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt. spring or filtered water
1 (3 x2-inch) parmigiano-reggiano rind
2 teas. salt
1/2 tsp. fresh ground pepper
1 bay leaf
t teas. and a little more, finely chopped fresh rosemary
1 lb turkey kielbasa, sliced lengthwise, then cut into bite size pieces
1 carrot, peeled, sliced lengthwise, then cut into bite size pieces
1 lb of fresh kale (dinosaur), stems and center ribs removed, and leaves coarsely chopped

In a large pot (at least 8 qt) on low-medium, cook onion in oil until tender, add garlic, cook another minute. add broth, 1 qt water, cheese rind, salt, pepper, bay leaf, and rosemary. simmer about a half hour uncovered.

While soup is simmering, brown cut sausage in medium skillet, set aside on paper towels to drain.

Stir carrots into the soup and simmer 5 minutes. add kale, sausage, and remaining qt of water. simmer uncovered until kale is tender (about 15 mins.)

For a tasty addition, serve with sliced french bread topped with a bit of butter, garlic powder, parsley and provolone slices. top with a dash of fresh grated parmesan and bake until bubbly at 350.

This makes a bunch of soup, and the leftovers get better as they sit in the fridge.

Yum :)