Ingredients
1 pound bulk Italian sausage1 medium onion, finely chopped3 garlic cloves, sliced4 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cans (15 ounces each) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 cup medium pearl barley1 large carrot, sliced1 celery rib, sliced1 teaspoon minced fresh sage1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed6 cups chopped fresh kale
Preparation
In a Dutch oven, cook and stir sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
