-Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook, breaking up with the back of a wooden spoon until crumbly, until just browned, about 5-6 minutes.
-Toss in the onion and garlic and sauté until soft, about 5 minutes. –Season with salt and pepper.
-Pour in the white wine and stir up the browned sausage bits from the bottom of the pan and reduce by half.
-Add the beans, broth, and tomatoes and simmer for 15 minutes, until thickened.
-Add kale by large handfuls and cook for 5 minutes more, until soft.
-Serve sprinkled with Parmesan cheese and with garlic toasts
8 slices baguette, sliced ½ inch thick on a bias
2 cloves garlic, smashed
Extra virgin olive oil
-Heat oven to 450 degrees.
-Place bread on sheet tray and toast until crisp, about 8 minutes.
-Rub each side of the toast with smashed garlic.
-Drizzle with olive oil and sprinkle lightly with salt.