Italian Sausage, Bean, and Kale Soup

Directions

• Cook sausage: Heat 1 tbsp olive oil in a large heavy pot over medium heat. Add ½ lb Italian sausage and break it apart with a fork while browning. Cook until the sausage is no longer pink, about 5-7 minutes.
• Sauté vegetables: Add diced onion, celery, carrots, and minced garlic. Stir and cook for 5-6 minutes until the vegetables begin to soften.
• Add broth and herbs: Pour in 5 cups chicken broth and stir in dried basil, oregano, and bay leaf. Bring to a simmer and cook for 20 minutes, stirring occasionally.
• Add tomatoes and beans: Stir in the 7 oz diced tomatoes (with juice) and 8 oz cannellini beans (drained & rinsed). Simmer for 10 minutes.
• Add kale: Add 2 cups chopped kale and simmer for another 10 minutes.
• Cook pasta: Add 1 cup of small shell pasta to the pot, and cook for 8-10 minutes until the pasta is tender and at your desired doneness.
• Serve: Ladle soup into bowls and serve immediately with ¼ cup grated parmesan cheese (optional).