ITALIAN WHITE BEAN SOUP (Page 16)

(Known in our house as THE soup)
by Rita Heikenfeld
3 cans Progresso cannellini beans, rinsed and drained
1/4 c. Olive oil (enough to cover bottom
of stock pot)
1-lb. fresh Italian sausage
3 leeks chopped (don’t use bulb or area where it begins to leaf out)
1/4 tsp. thyme
2-3 tsp. garlic, minced
8 c. chicken broth
14.5 oz. can of diced tomatoes (pref. no salt)
1 sprig fresh rosemary or ½ tsp. dried
2 medium Yukon Gold potatoes, diced (leave skin on)
Salt and pepper to taste
Parmesan cheese for garnish
Parmesan cheese rind can be added (opt.)
1 Bay leaf great extra flavor
1 bunch of kale –stemmed and coarsely
Fill bottom of stock pot with oil over medium heat. Add sausage, leeks, potatoes, garlic, bay leaf and thyme. Saute until sausage is cooked. Add tomatoes, beans and broth. Simmer about 45 min. Add more broth if necessary. During last 15 min. add rosemary (it can overpower dish). Remove the bay leaf. Add kale and cook 5 minutes.
Garnish with generous amounts of Parmesan and an optional swirl of olive oil.

Freezes well. Serves 10-12 bowls. My kids loved this so much they even ate it for
breakfast!
Note: This is our number one favorite soup. I have had people ask for this recipe more
than any other recipe.