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Greg...

5 chicken sausages ( I used Johnsonville brand with cheese and chipotle 

peppers inside the sausage.  This type is fully cooked so I simply cut 

it up and added it with everything else after sautéing onion and garlic.  

It was almost too spicy...  You may want to omit the red pepper if you 

use this sausage.)

2 Tbs olive oil

1/2 tsp red pepper flakes

1 sweet onion (large)

4 garlic cloves crushed

1 quart chicken broth (low sodium)

1 14 1/2 oz can of diced tomatoe with the broth

4 c cooked white beans (cannellini great northern, navy)

  I used two 15 oz cans of Luck's brand "great northern beans", seasoned with pork.

  Another can or two wouldn't hurt.

1 tsp Italian seasoning

2 c fresh kale chopped. I used a whole bunch from the supermarket...

  I think it was quite a bit more than 2c.

Salt and pepper to taste



In large pot. Sauté sausage until cooked through, remove and set aside;

  once cooled, slice into rounds.  

Meanwhile heat olive oil over medium heat, add chopped onion sauté 

about 4 min, add red pepper flake, garlic, sauté 2 min more, pour 

in chicken broth, tomatoes, beans, sausage and seasonings,  bring to 

boil and add kale.  Simmer for about 30 to 40 min or until kale is 

cooked to your liking.  

I suggest serving with a nice crusty bread 

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Stephanie...

I used chicken sausage that had red and green peppers and used 

6 cloves of garlic instead of the 4. I also included the red 

pepper but did not include the shrimp. Instead of kale I used 

2 cans of mixed greens and I used 2 cans of great northern beans, 

1 can of kidney beans, and 1 can of cannelloni beans. :-) 

There wasn't quite enough broth for my liking so I added an extra 

can of chicken broth to the soup the next day. 

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