Zuppa Toscana

Source: Annie's Eats
adapted by http://theresalwaysthyme.blogspot.com

1 lb. Italian sausage (pork, chicken or turkey)
1 large onion, chopped
3-4 cloves garlic, minced
1/2 cup white wine
1/4-1/2 teaspoon red pepper flakes
2 russett potatoes, peeled and cut into chunks 2 cups cannelini beans
2 cups fresh kale, chopped (stems removed)
5 1/2 cups chicken broth
1 cup milk (use heavy cream if you want a richer tasting soup!)
salt and pepper

Place a large stockpot on the stove over medium heat. Remove the sausage from the casings and crumble into the pan. Cook until well browned.

Remove the cooked sausage from the pot with a slotted spoon and transfer to a large plate lined with paper towels; set aside. Add the chopped onion to the pan and sauté about 5-7 minutes, until soft and translucent. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, beans, kale, and chicken broth to the pot.

Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the milk or cream and season with salt and pepper to taste. Serve immediately.