Sausage, White Bean and Kale Soup

In a large stock pot, brown the sausage over medium-high heat breaking it up with a fork as it cooks. Cook until the meat is no longer pink and then transfer it to a small bowl using a slotted spoon.

Drain all but two tablespoons of fat and discard the rest. Add the onions and saute over medium heat until translucent. Add the garlic and saute for 1 minute. Stir in the carrots and the beans continuing to cook for an additional minute. Add the stock, kale and cooked sausage into the pot. Bring the soup to a boil and then turn down the heat to low. Simmer for approximately 5 to 10 minutes or until the beans are warmed through and the carrots are tender. Season with salt and pepper to taste.