This is just one of many versions of this popular Tuscan soup.
Remove the skin from 3 or 4 Italian pork and fennel sausages. In a large saucepan heat some olive oil and cook the sausage meat over medium heat, separating and browning a little. Add 1 finely chopped onion, 1 finely chopped carrot and 1 finely chopped celery stalk and cook until the onion is soft and translucent. Add 225g (½ lb) of chopped kale leaves and sauté until wilted. Add 2 minced cloves of garlic and cook briefly before adding 4 cups of chicken stock, 1 bay leaf, 1-2 teaspoons of chopped fresh rosemary and 1 can of drained and rinsed white beans (I used butter beans). Bring to boil then cover and simmer for 20 minutes or so, stirring from time to time. Season to taste with salt and freshly ground black pepper. To serve, drizzle each serve with a good quality olive oil and garnish with freshly shaved parmesan.
