Kale and Sausage Soup

• 4 cloves of garlic, chopped
• 2 TBLS olive oil
• 1 tsp. dried oregano
• one normal bunch of kale (or half a ginormous bunch of kale), tough stems removed, rinsed and chopped - about 4 cups
• salt and freshly ground black pepper to taste
• 1 pound of spicey sausage links, sliced into 1/2 inch slices
• 5 cups of chicken broth, veggie stock, water & a boullion cube - whatever you have (I had vegetable broth made with corn and celery)
• 1 14.5 ounce can of chopped tomatoes with their juice, or 2 cups of peeled seeded plum tomatoes
• 1 14.5 ounce can of cannellini beans, drained

Pour the olive oil into a soup pot, heat, and add the garlic. Stir for a few minutes until it is fragrant, and add the kale. Season with salt and pepper, and add the oregano and sausage slices. Cook, stirring until the sausage is mostly not pink anymore. Pour in the broth. Add the tomatoes and the beans, bring to a boil, and simmer for about half an hour. Serve with bread for dunking, and Parmesan for sprinkling on top.

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