Bavarian Bean, Sausage and Kale Soup


4   Chicken or turkey sausages, cut into rounds
1 bunch   Kale
3 cups 750 ml   Beans (Great Northern, Kidney, Black or a meadly)
6 cups 1.5 L   Chicken Stock
1   Parmesan Rind
  Salt and Pepper
  Olive Oil

1. In a large soup pot over medium-low heat, brown the sausage rounds with a touch of olive oil. Wash the kale throroughly, changing the water a couple of times. Slice the kale into managable pieces (an inch or two wide/long).

2. Add the chicken stock to the soup pot and turn the heat up to medium-high. Stir in the kale, beans and the parmesan rind. Bring to a boil, then reduce the heat to low, and let simmer for a further hour or so.

3. Season with a couple dashes of salt and pepper, and serve with some crusty bread and a sprinkle of parmesan cheese.