Italian Sausage Bean Soup

This may just be my new favorite soup! It was so hearty and delicious and made enough to have leftovers for the next day. The kids ate it up pretty well, which always makes it a good meal in my eyes! I paired this with some quick garlic bread and it was a wonderful supper!

Italian Sausage Bean Soup
(recipe found in Taste of Home Healthy Cooking)

1 pound bulk italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14 1/2 ounces each) reduced sodium chicken broth
2 cans (15 ounces) pinto beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale

In a dutch oven, cook sausage and onion over medium heat until meat is no longer pink. 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 and kale is wilted.

Serves: 8
Points: 7 per 1 1/2 cups of soup