Sausage, tomato and white bean soup

 SAUSAGE, TOMATO AND WHITE BEAN SOUP

1 Tbs. olive oil

1 lb. sweet Italian sausage

1 med. yellow onions coarsely chopped

1 laar. carrot, coarsely chipped

1 med russet potato, peeled and coarsley chopped

3 med. cloves garlic, coarsely chopped

1 Tbs. minced fresh rosemary

1  145.5-oz. can diced fire-roasted tomatoes

6 cups chicken stock

2 curly kale, touch stems removed and leaves coarsely chopped (about 2 cups packed

kosher salt and pepper

grated Parmigiano-Reggiano or Grana Padano for serving

Crusty bread (optional)

In a 5-6 qt. dutch oven heat oil over med heat.  Add sausage and cook, breaking it up, until just cooked through, about 7 minutes.  Transfer to a bowl.  Add the onion, carrots, and potatoes to the pot, lower the heat to med. and cook. stirring occasionally, until the vegetables begin to soften, about 5 minutes.  Add the garlic and rosemary and cook, stirring until fragrant, about 30 seconds.  Add the beans, tomatoes, stock, bring auto a simmer and cook for 10 minutes, skimming as needed.  Add the kale and reserved sausage, and simmer 5 minutes.  Seasons to taste with salt and pepper.  Serve sprinkled with cheese and with crusty bread if you like

—Christine Burns Fudalevige