Zupa Toscana Soup

My house has been an ice box lately, so soup has been my go to. This hot Italian sausage and kale combination is straight fire. I decided to pair it with a cheesy garlic bread *chef’s kiss*. Details below & let me know what you think!

INGREDIENTS:
-1 pound hot Italian sausage (uncooked)
-1 can of cannellini beans (drained)
-32 oz chicken broth
-1 small white onion (diced)
-1 lb petit gold potatoes (cubed)
-1 cup of whole milk
-1 to 2 cups shredded kale
-1 tbsp minced garlic
-2 bay leaves
-salt pepper to taste

DIRECTIONS:
1. Bring a Dutch oven or soup pot to medium heat. Remove the sausage from the casing and add to the Dutch oven. Add in the diced onion, 1 tbsp minced garlic, salt, and pepper.
2. Once the sausage has browned, add in the cubed potatoes and chicken broth. Stir and cover with a lid for about 1 hour or until the potatoes are cooked/soft.
3. Add in the drained can of beans, 1 cup of milk, kale, and stir. Top with two bay leaves, place the lid back on, and let sit on low for 30 minutes.
4. Remove the bay leaves before serving and finish off your serving with fresh cracked pepper.

BONUS: Slice a French baguette and line on a baking sheet. In a bowl, mix together melted butter, minced garlic, salt, pepper, onion powder. Distribute the garlic butter on the bread slices and top with cheese. Bake at 350 degrees for 15 minutes and broil on low for the last 3-4 minutes.