Bean, Sausage, And Kale Soup

• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 1 whole Bell Pepper, Any Color You'd Like, Diced
• 1/2 pounds Italian Turkey, Ground
• 1 teaspoon Basil
• 1/2 teaspoons Oregano
• 1/4 teaspoons Sage
• 1/4 teaspoons Rosemary
• 1/4 teaspoons Red Pepper Flakes
• 1/2 teaspoons Salt, Or To Taste
• 1/2 teaspoons Black Pepper, Or To Taste
• 4 cups Chicken Broth
• 3 cans (15 Oz. Can) Cannellini Beans, Rinsed, Drained, And Divided
• 3/4 bunches Kale, Rised, Dried, And Ribbed
• 1/2 cups Fat-free Half-and-half
• Freshly Grated Parmesan Cheese For Garnish

1. In a stockpot, heat the olive oil over medium heat. Add onions, garlic, and bell pepper and saute until onions are tender. Stir in turkey and cook until no longer pink. Add basil, oregano, sage, rosemary, red pepper flakes, salt, and black pepper. Stir in chicken broth. Bring to a boil, reduce heat and simmer for 10-15 minutes.
2. Coarsely mash the beans from 1 can. Add to the broth mixture. Stir in remaining cans of beans, kale, and fat-free half-and-half. Bring to a slow boil, then reduce heat to medium-low, cover, and cook until the kale is tender, about 25 to 30 minutes. Serve with freshly grated Parmesan cheese.
3. Makes approximately 4 two-cup servings.

olive oil, onion, garlic, bell pepper, italian turkey, basil, oregano, ubc, ubc, ubc, salt, black pepper, chicken broth, beans, bunches kale, parmesan cheese

Taken from tastykitchen.com/recipes/soups/bean-sausage-and-kale-soup/ (may not work)