1. Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes. 2. Add garlic and cook, stirring often, until fragrant (about 2 minutes). 3. Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes. 4. Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces. 5. Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes. 6. If soup is too thick, thin with more stock or water. 7. Season with salt and pepper and serve hot. 8. Will keep in fridge, covered, up to 5 days. ---------------------------------------------------------------------------
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Ingredients
