White Bean and Kale Soup with Turkey Sausage
14 cups of soup or 9 1-1/2 cup servings

1 pound Italian turkey sausage (casing removed)
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (chopped)
2 stalks celery (chopped)
2 carrots (chopped)
1 28 ounce can diced tomatoes
1 14.5 ounce can white beans
1 bunch kale (chopped)
1/2 teaspoon oregano
1 bay leaf
1/4 red pepper flakes (optional)
salt and pepper to taste
1 parmigiano reggiano rind (optional)
* chicken stock (I needed 7 cups of 99% fat-free stock and 2 cups of water. – Kris)

1) In a large skillet, cook sausage over medium-high heat until browned, breaking it up with the back of a spoon as you go. Remove to a plate when finished.

2) In the same skillet, heat oil over medium or medium-high heat. Add onion. Cook between 7 and 10 minutes, until soft, stirring occasionally. Add garlic. Cook about 30 seconds, until fragrant.

3) Add sausage and the remaining ingredients, ending with enough chicken broth to just cover everything. Cover, turn the heat to high, and bring to a boil. Once boiling, drop heat to a simmer and cook between 30 minutes and 1 hour.

4) Fish out bay leaf and cheese rind. Serve. Garnish each bowl with parsley and grated parm.