Soak white beans overnight in water, drain them and place back in the pot
to boil with water. Cook large, mild Italian Sausage links and brown on all
sides, finish with a cup of beer and cover pan until beer has reduced by half.
Dice celery, onions, carrots, garlic, mushrooms and saute in Calolea Mission
olive oil until almost cooked. One hour before beans are finished cooking add
sauted vegetables, one bunch of uncooked Kale chopped, chicken stock and 2 cans
of diced tomatoes.
Once sausage has rested slice them thinly and add to soup, if more liquid is needed
add chicken stock. Cook until beans are done. When serving, finish soup with
a healthy pour of Calolea’s “Olio Nuovo” Mission Olive Oil and Parmes
an.
Enjoy!!
