Italian Sausage Bean Soup

• 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 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 sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the 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.

italian sausage, onion, garlic, chicken broth, pinto beans, tomatoes, pearl barley, carrot, celery, fresh sage, fresh rosemary, fresh kale

Taken from www.tasteofhome.com/recipes/italian-sausage-bean-soup/ (may not work)