Slow simmered white beans get a kick in flavor from hot Italian sausages and then a healthy helping of chopped kale. Fresh herbs and vegetables make this a meal with plenty of leftovers to freeze for another date. Dried beans need to be soaked over night or try my Quick Soak Method.
Soak the beans overnight in cold water covering the beans by 1 inch.
Rinse and drain the excess water from soaked beans and add fresh water to cover by 1 inch in a large stock pot. Bring to a boil, lower heat and simmer covered for 30 minutes.
After 30 minutes, add the chicken stock, chopped onion, carrot, celery, garlic and herbs. Bring to a boil, cover and lower heat to simmer for 3 hours or until beans are soft, but not mushy.
While beans are cooking, prick holes in sausages with fork and pan fry until browned on all sides and cooked through. When cooled, slice into 1/4” slices. Set aside on paper towel to drain excess oil.
After beans are cooked add the sausage slices and chopped kale leaves. Stir to incorporate, cover and allow to rest for 20 minutes. Season to taste, grate fresh Parmesan cheese on top and serve with crusty bread.