This makes a wonderful early Fall meal with some sliced apple and cheddar!

2 cans white beans such as Great Northern
4 garlic cloves, minced
6 cups chicken broth
1 bay leaf
1 tsp finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa,
sliced into bite-sized pieces
8 carrots, coarsely chopped
1 bunch kale
2 onions, coarsely chopped
2 Tbsp olive oil
2 tsps salt
½ tsp black pepper

Cook onions in oil in an 8 quart pot over moderatley low heat, stirring occasionaly, until softened, 4-5 minutes. Add garlic and cook, stirring, for 1 minute. Add beans, broth, salt, pepper, bay, rosemary, and simmer, uncovered, for about 20 minutes.

While soup simmers, brown sausage (if using) in a heavy skillet over moderate heat. Then stir carrots into soup and simmer 5 minutes. Stir in kale and sausage and simmer uncovere, stirring occasionally, until kale is tender, 12-15 minutes. Season with salt and pepper.