Ingredients:
• 1 pound chicken sausage sliced into half moons or removed from casings
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 large garlic cloves, chopped
• 1/4 cup parsley, chopped
• 2 large cups of kale, roughly chopped
• 3 tablespoons tomato paste
• 1 14.5 ounce can crushed tomatoes
• 1 14.5 ounce can diced fire roasted tomatoes
• 6 cups chicken stock, low sodium
• 1 14.5 ounce can cannelli beans drained and rinsed
• 1 cup ditalini pasta or any small pasta like elbow will work
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried italian seasoning
• Fresh grated Parmesan
Directions:
1. Heat large dutch oven or soup pot to medium high.
2. Add sausage to pot. Cook and crumble sausage.
3. Add onion, carrots, celery, kale and parsley to sausage and cook until veggies are just tender.
4. Add tomato paste and sauté 30 seconds. Add crushed tomatoes and diced tomatoes. Yes Cook for 2-3 minutes. Add italian seasoning.
5. Add chicken stock, beans, salt and pepper and bring to a simmer. Add pasta.
6. Cook for 10 minutes or until pasta is al dente. Taste for seasoning. Serve with fresh parmesan cheese.
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