Sausage, Potato, White Bean, and Kale Soup

bhg.com

Linda Marie Jones

2 tablespoon olive oil

8 ounce bulk Italian sausage

2 onions, chopped (about 2 cups)

1 teaspoon dried oregano, crushed

1 teaspoon fennel seeds

Kosher salt and freshly ground black pepper

2 Yukon Gold potatoes (1 lb), cut into 1-inch pieces

8 cup chicken stock from Whole Poached Chicken with Bonus Stock, or purchased chicken stock

1 bay leaf (optional)

1 15-16 ounce can cannellini beans, rinsed and drained

1 large bunch kale, stemmed and leaves torn (10 to 12 cups)

2 tablespoon red wine vinegar

Grated Parmesan cheese

Directions at bhg.com

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