- 2 Italian sausages, skins removed and meat crumbled
- 4 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 quarts chicken stock
- 1 cup white wine
- 6 thyme sprigs
- 1 bunch of kale, washed and chopped
- 4 cups cooked cannellini beans
- Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
- Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.