Kale and White Bean Soup

from leftfootorganics.com

1 Tbsp olive oil
6 ounces kielbasa sausage, cut into thin rounds
1 medium onion, chopped
2 3/4 cups chicken broth
1/2 large bunch kale, stems cut away, leaves thinly sliced
1 can small white beans, drained
3/4 cup dry white wine. (Sauvignon Blanc highly recommended)

Heat oil in heavy large saucepan over medium heat. Add sausage and onion, sauté until onion is tender, about 6 minutes. Add broth and kale; bring to boil. Reduce heat to medium-low; simmer uncovered 10 minutes. Add beans and wine. Cook until kale is tender, about 10 minutes. Season with salt and pepper.

Makes 2 servings, can be doubled.