Sausage, Bean, and Potato Soup

I found this recipe in Joanna Gaines' "Magnolia Journal" magazine, and it was delicious!

Ingredients:

2 T olive oil
1 14oz smoked sausage links cut in bite sized chunks (I used 2 packages of Italian sausage, browned)
2 cups chopped onion (I didn't measure, just chopped one large onion)
1/2 cup chopped celery (I didn't measure, just chopped the entire bunch of celery)
1/2 cup chopped carrot (again, I didn't measure, just chopped a whole bunch!)
3 cloves garlic, minced (this I did measure)
1 lb great Northern beans, soaked overnight, drained and rinsed (through long years of trial and error, I have learned that the only bean my family will willingly eat in soups is light red kidney beans, so I used 2 cans of those instead of great Northern beans.  Also, that meant no soaking overnight!)
2-3 boxes chicken broth
1 bay leaf
1 tsp dry Italian seasoning
1/4 tsp black pepper
8 cups torn fresh kale, stems removed (the kale in this soup is actually really good, but I found that 8 cups was too much.  Next time I will probably half that)
8 oz tiny new potatoes, quartered (I used more)

To Make:

In large soup pot, heat 1 T olive oil over medium heat and then brown the sausage.  Remove from pan and set aside once browned.  Add remaining oil to pan (another 1 T) and saute the celery, onion, and carrots, and garlic.  Cook and stir until tender, about 8-10 minutes.  Stir in beans, broth, sausage, bay leaf, Italian seasoning, and pepper.  Bring to boil, then reduce heat and let simmer for 15-20 minutes.  Add kale and potatoes and bring to boil again, cook til potatoes are tender, about 20-30 minutes.  Remove and discard bay leaf.


My family really liked this soup, even with the suspicious greens floating about in it (kale!).  They all declared they would eat it again.  Winner!