Tuscan Beans and Greens Soup

1 pound Italian sausage (sweet, mild, or spicy, pork, chicken or turkey, ground or link)
2 leeks, thoroughly rinsed (very sandy) sliced in half lengthwise, then sliced, using the white and light green parts
olive oil
3 minced garlic cloves
salt and pepper
1 can white cannellini beans, drained and rinsed
2 32oz low sodium chicken broth
1 bunch kale, rinsed and chopped.
Fresh grated parmesan cheese

Brown sausage. If using ground, break up into small pieces. If using link, brown whole, then slice into bite-sized pieces. Remove from the pan and drain. Spoon off all but 1 tablespoon of the fat. Heat with 1 TB olive oil. Add the leeks and garlic. Season with pinch of salt and pepper. Add about 1 cup of the chicken broth to deglaze the pan. Scrape the brown bits off the bottom of the pot to get that great sausage flavor.

Sautee until translucent. Add the rinsed beans and rest of the chicken broth. Simmer for 20 minutes. Add the sausage back in, then the kale. Cook for about 5 more minutes, until the kale is wilted.

Adjust salt pepper.

Ladle into bowls, top with grated cheese. Drizzle with olive oil if you like.

Great served with toasted, crusty bread.