Sausage Kale and White Bean Soup

I have made this soup three times this January, tweaking as I go, and now I am satisfied with the recipe. I suppose I'll give it a rest while everyone still loves it. I don't want to push the envelope. (Do you ever do that? Find something that your family loves . . . and then serve it a little too often . . . so that they are not so enthusiastic about it any more? Guilty here.) 

This is a hearty and flavorful soup, just right for cold winter nights.

SAUSAGE KALE and WHITE BEAN SOUP

Ingredients: 

2 tablespoons olive oil

2 white onions, chopped

2 large garlic cloves, pressed

1 pound smoked sausage, sliced and halved

2 cups carrots, sliced

2 cups celery, sliced

8 cups chicken broth

2 teaspoons dried thyme

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 cups penne (I used Barilla ProteinPLUS®)

6 cups chopped kale

1 can cannellini beans, drained

grated Parmesan

Directions:

In large pot, heat olive oil. Add onions and cook over medium-high heat until soft, 4-5 minutes. Add garlic and cook for 1-2 minutes. 

Add sliced sausage and cook for 2-3 minutes.

Add carrots and celery and cook for 5 minutes, stirring often.

Add chicken broth, thyme, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes.

Add pasta; cover and simmer for 10 minutes.

Add kale and cannellini beans. Cook on low until kale is soft and beans are heated through.

Serve hot with grated Parmesan.