In a large stock pot, heat the oil and then cook the sausage until it is no longer pink, breaking it apart as it cooks. Add the onion, garlic, carrots and celery and cook for 3 to 4 minutes.
Add the beans, chicken broth, and Italian seasoning. Simmer over medium heat for 30 minutes.
Add the kale and cook for another 5 minutes. Serve bowls of soup with parmesan cheese and a sprinkle of parsley on top!
Storing and Reheating: You can store any leftover sausage and kale soup in your fridge in an airtight container. It will keep for about 5 days. To reheat, just microwave the desired portion, or heat on the stove over medium-high heat.
Slow Cooker Option: To make this in your crockpot, just cook the sausage and set it aside. Then cook the onion, garlic, carrots and celery in the same skillet for a few minutes. Next, place the sausage, onion mixture, beans, chicken broth, and Italian seasoning in a slow cooker. Cook on high for 2 to 3 hours or low for 4 hours. Before serving, add the kale and allow it to cook for 30 minutes before serving.
Kale: If you don’t have kale, you can use another cooking green like collard greens, chard, or mustard greens. Spinach can also be used, but it cooks down faster and can become mushy if overcooked, so keep that in mind.
Beans: Cannellini beans and great Northern beans work well in this recipe. You could substitute almost any kind of bean, really - or use a mixture!
Veggies: Don’t hesitate to throw in other vegetables here! You can add broccoli, potatoes, chopped cabbage, you name it!