Kind Of Tuscan Bean Soup Thursday, October 23, 2008

Ingredients

2 TBSP olive oil
1 medium onion, chopped
3 or 4 cloves garlic, minced
1 to 1 1/4 lb Italian sausage, mild or hot
1 bunch Kale, Collards or some other tough greens
1 TBSP Italian seasoning
2 15 oz cans Italian Style diced tomatoes
3 15 oz cans Cannellini Beans, undrained
3 to 4 cups chicken stock
salt and pepper to taste

Directions

In a large soup pot, heat oil and cook onion until transparent. Add garlic and cook an additional minute. Remove casings from sausage and fry with onion, breaking into pieces. Wash greens carefully and cut into a fine chiffonade. Stir greens into sausage mixture until they are wilted. Add remaining ingredients, adding chicken stock to achieve the consistency you want. Bring to a boil, reduce heat to a simmer and allow to cook about 30 minutes. Serve hot.

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