Instructions

1. Slice the sausages into about half a cm think rings. Put these into a large pan and heat gently. Cook for 5 minutes or so until they release the fat.
2. In the meantime finely chop the onion, garlic, celery & rosemary and slice the carrots.
3. When the sausage rings are browned, remove them to a plate.
4. Add the olive oil to the pan, when hot, add the chopped vegetables (except the garlic) and gently sauté them over low heat.
5. Add the garlic and the herbs and cook for another minute. Pour in the broth. Bring to the boil over medium heat, then gently simmer for 10 minutes.
6. In the meantime remove the thick parts of the kale, then trim, wash and drain. Drain and rinse the beans.
7. Add these to the soup together with the sausage bits. Bring to the boil and gently simmer for about 5 minutes, until the kale is tender.
8. Serve hot, with parmesan scattered on top and with plenty of ground pepper.