Makes 8 Servings (3 Quarts)
1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) pinto or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery rib, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale
1. In a Dutch oven, cook and stir sausage and onion over medium heat until meat is no longer pink, 6-7 minutes. Add garlic; cook 1 minute longer. Drain.
2. Stir in broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
3. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
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