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Title: Italian Sausage Bean Soup
Categories: Pork, Vegetables, Poultry, Beans, Herbs
Yield: 8 servings

1 lb Bulk Italian sausage
1 md Onion; fine chopped
3 cl Garlic; sliced
58 oz Chicken broth
30 oz (2 cans) pinto beans; rinsed
- drained
14 1/2 oz Can diced tomatoes;
- undrained
1 c Medium pearl barley
1 lg Carrot; sliced
1 Celery rib; sliced
1 ts Minced fresh sage
1/2 ts Minced fresh rosemary
+=OR=+
1/8 ts Dried rosemary; crushed
6 c Chopped fresh kale

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.

Stir in the broth, beans, tomatoes, barley, carrot,
celery, sage and rosemary. Bring to a boil. Reduce heat;
cover and simmer for 45 minutes.

Stir in kale; return to a boil. Reduce heat; cover and
simmer for 25-30 minutes or until vegetables are tender.

Glenna Reimer, Gig Harbor, Washington

Makes: 8 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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