Bean, Sausage, and Kale Soup

In a stockpot, heat the olive oil over medium heat. Add onions, garlic, and bell pepper and sauté until onions are tender. Stir in turkey and cook until no longer pink. Add basil, oregano, sage, rosemary, red pepper flakes, salt, and black pepper. Stir in chicken broth. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Coarsely mash the beans from 1 can. Add to the broth mixture. Stir in remaining cans of beans, kale, and fat-free half-and-half. Bring to a slow boil, then reduce heat to medium-low, cover, and cook until the kale is tender, about 25 to 30 minutes. Serve with freshly grated Parmesan cheese.

Makes approximately 4 two-cup servings.