Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup

Ingredients

• 2 Italian sausages, skins removed and meat crumbled
• 4 tablespoons olive oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 quarts chicken stock
• 1 cup white wine
• 6 thyme sprigs
• 1 bunch of kale, washed and chopped
• 4 cups cooked cannellini beans

Directions

1. Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
2. Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.