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2 tablespoons olive oil
1 pound Italian sausage, casings removed
1 1/2 cups chopped onion
1 1/2 cups sliced carrots
1 stalk celery with leaves, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried sage
Salt and Pepper
1 (14.5 ounce) can canned diced tomatoes
5 cups chicken broth
3 Dried porcini mushrooms
1 small rind of Parmigiano-Reggiano cheese
1 (16 ounce) can chick peas, drained (sub black beans if needed)
Small bunch of trimmed Kale
Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, salt & pepper and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth, cheese rind, mushrooms and chick peas. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
Stir Kale into soup, and continue cooking 10 minutes.