Tuscan Sausage, Kale, and White Bean Soup

http://www.wsls.com/story/26812997/food-lion-kitchen-sausage-kale-bean-soup

Tuscan Sausage, Kale, and White Bean Soup 
Serves 4

1 Pound of Sweet or Mild Italian Sausage
½ Cup Diced Onions
2 or 3 Cloves Garlic, minced
2 Cups Shredded Kale, remove any large stems.
6 Cups Low Sodium Food Lion Chicken Broth
1 Can Cannellini Beans, Drained and Washed
Food Lion Salt and Pepper to taste
Italian Parsley as needed
2 Ounces Parmesan Cheese, Shaved or Shredded
Food Lion Olive Oil as needed

Remove the sausage from the casing and add to a soup pot. Break the sausage up with a spoon and brown. Add in the onions and garlic and sauté for one minute. Add the kale and continue to sauté until the greens have wilted. Add the chicken broth, bring to a boil and reduce to a simmer. Add in the white beans, season the soup with salt and pepper as needed; continue to simmer. Spoon finished soup into bowls and top with chopped parsley, Parmesan cheese, a drizzle of olive oil. Serve with slices of crusty Italian bread.

Notes:
-Feel free to substitute any protein for the sausage. Chicken, ground beef, and/or shrimp will work perfectly.
-Cannellini beans are white kidney beans and you should be able to find in any market. Garbanzo beans will also work nicely.
-Feel free to add cooked diced potatoes or cooked shaped pasta to the soup.