Navy Bean and Smokey Sausage Soup

• 2 Tbsp. olive oil
• 2 onions, chopped
• 4 carrots, peeled, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 5 cups loosely packed chopped kale
• 4 cloves garlic, minced
• 1 bay leaf
• 1 tsp. chopped fresh rosemary
• 1 lb. (450 g) soaked dried navy beans
• 6 cups water
• 5 cups 25%-less-sodium chicken broth
• 3/4 lb. (340 g) smoked turkey sausage, cut lengthwise in half, then sliced crosswise
• 1/3 cup Kraft 100% Parmesan Grated Cheese

1. Heat oil in Dutch oven on medium-high heat.
2. Add onions; cook and stir 5 min.
3. or until crisp-tender.
4. Add carrots, kale and garlic; cook 10 min.
5. or until kale is wilted, stirring occasionally.
6. Add bay leaf and rosemary; stir.
7. Add beans and water; stir.
8. Bring to boil; simmer on medium-low heat 30 min.
9. or until beans are tender.
10. Add chicken broth and sausage; stir.
11. Cook 15 min., stirring occasionally.
12. Remove and discard bay leaf.
13. Serve soup topped with cheese.

olive oil, onions, carrots, kale, garlic, bay leaf, rosemary, beans, water, chicken broth, turkey sausage, cheese

Taken from www.kraftrecipes.com/recipes/navy-bean-smokey-sausage-soup-171401.aspx (may not work)