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1 lb white beans soaked overnight, drained, and rinsed
8 to 9 cups low sodium chicken broth
3 tbsp plus 1 tsp olive oil
1/2 cup diced celery
1/2 cup diced carrot
1 1/2 tsp crushed garlic
1/4 tsp crushed dried thyme
1 can whole tomatoes drained and crushed
8 cups kale washed and stemmed
1 lb smoked sausage cut into 1/2 inch slices
In a heavy non-reactive 4 to 6 quart dutch oven combine beans, stock, kosher salt, bring to a boil and reduce to simmer for 30 to 45 minutes.
In a 12 inch skillet heat oil over medium heat and cook onion until translucent. Add celery, carrots, garlic, salt, thyme, stir well and cook another 5 to 7 minutes. Add tomatoes and season with salt. Cook another 5 minutes, then add to beans.
Bring a large pot of lightly salted water to a boil and cook kale for 5 minutes. Drain and cool.
Wipe out skillet, cook sausage in olive oil until lightly browned on both sides.
When beans are tender add kale and sausage, simmer 10 minutes. Season as needed and allow to sit for 30 minutes before serving.
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