Kale, Sausage and White Bean Soup

Don't stop me now, I'm in full-on soup mode and it feels good. Autumn is here and this soup make everyone feel comforted and warm.  

Ingredients:

1½ pounds bulk Italian sausage (sweet, mild, hot-whatever kind you like. I’m using Salsiccia)
½ cup diced onion
1 clove of garlic, minced
5 cups chicken broth (feel free to sub in vegetable broth or even water)
2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, with liquid
5 cups torn kale, packed (feel free to use swiss chard, turnip greens or spinach instead)
Salt and pepper to taste

Grated parmesan to garnish

Directions: Add the sausage to a Dutch oven or large pot and heat on medium until brown, stirring and breaking the meat into crumbles. Drain off excess fat. Add in the onion and garlic. Cook for about 3 minutes or until the onions and garlic are translucent, but not brown. Add in the broth, beans, tomatoes and kale. Bring the soup to a boil and reduce it to a simmer. Cover and let cook, stirring occasionally for about 40 minutes. Taste and add salt and pepper to your liking. Ladle into bowls and sprinkle with grated parmesan.