1 lb. Kielbasa (or any other sausage - Andouille or Linguica also work well), sliced
8 cloves garlic, minced
1 large onion, chopped
4 medium carrots, peeled and sliced
8 cups kale (leafy portion only - tear leaves off of stems & ribs)
1 tbsp. olive oil
4 15-oz cans of Cannellini beans (aka, white kidney beans), drained
2 32-oz. boxes of low sodium chicken broth
12 cups water
2 fresh bay leaves (ok to use dried)
1/2 tsp. dried thyme
1/2 tsp. black pepper
1" x 4" piece of parmesan rind (or just a slice of the cheese, if no rind)
1. Heat 1 tbsp. of olive oil in a large stock pot over medium high heat. Add the onion and garlic and saute for 2-3 minutes. Add the sausage and bay leaves and cook an additional 3-4 minutes until mixture is fragrant and onion is translucent.
2. Add the kale and cook for several minutes until the leaves start to wilt. Stir in the chicken broth and 12 cups of water. Next, add the drained cannellini beans, parmesan wedge, dried thyme and black pepper. Stir to combine, bring to a boil, reduce heat to medium-low, cover and cook for 30 minutes.
3. Add the sliced carrots, cover and continue cooking for an additional 30 minutes until carrots are tender. Taste and adjust for seasoning if needed.
4. Serve hot with some crusty white or garlic bread on the side. Garnish with a bit of freshly grated parmesan and a drizzle of extra virgin olive oil on top, if desired.