Big Ray's White Bean, Kale, and Kielbasa Soup

Ingredients

• 1 bunch kale , stems removed and discarded
• 1 tablespoon olive oil
• 8 ounces kielbasa sausage , sliced thin
• 1 bunch green onions , sliced
• 3 cups chicken broth
• 1 can white beans , 15.5 ounce
• 0.5 teaspoons salt
• 1 pinch ground black pepper to taste
• 1 pinch grated Parmesan cheese , or to taste

Instructions

1. 1

   Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.

2. 2

   Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.

3. 3

   Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.