Cat’s Sausage and Kale Soup

Ingredients

• 1 Pound pork sausage (spicy Italian or dry Spanish choriso)
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive or vegetable oil 
• 43 1/2 oz. canned chicken broth (approximately 5 1/2 cups)
• 2 cups water. 3 cubes chicken bouillon
• 1/2 pound fresh kale (or  similar type; for example, 8 oz frozen collard greens or  27 oz can of canned kale)
• 3-6 medium potatoes, peeled and cut into bite-sized pieces (n
• 2 15-oz. cans Cannellini beans, drained and rinsed (can also use Great Northern, kidney, or pinto beans; if using dry beans, use 2 cups dry and cook them ahead to make 4 cups of cooked beans)

 Instruction

• Heat oil in  a 5--7 quart Dutch oven over medium heat, 
• Cook sausage and onions in oil until  sausage is brown
• Drain fat out of pot 
• Add garlic to the sausage and cook 1-2 minutes. 
• Add broth, water and bouillon,  bring to a boil
• Add kale; bring to a boil. 
• Reduce heat. Leaving cover ajar, simmer 1 hour. 
• Add potatoes and cook 15 minutes. 
• Add cooked beans 
• Cook until potatoes are tender and beans are heated  through (about 15 more minutes).