White Bean, Sausage, and Kale Soup

This is kind of my version of Olive Garden's Zuppa Toscana soup.  I'm not a huge fan of potatoes, so I substitute the white beans and I think it's better.  Here are the ingredients:

1 bag dried white beans
1lb Italian sausage
1 onion, chopped
3 garlic cloves, minced
2 quarts chicken broth
1 bunch kale
salt and pepper

Follow the instructions on your bag of beans for overnight soaking.  I drained and rinsed mine the next morning and just let them sit on the counter until I was ready.  Not sure if that's the most "food-safe" but it works for me.  Brown the sausage and then add olive oil and the onion to soften.  Add the garlic and saute for another minute.  Add the chicken broth and scrape any bits off the bottom of the pan, then add the beans.  Bring to a boil and simmer for 2 hours.  About 10 minutes before serving, add the kale.  To prepare my kale, I just tear it off the stems and rip it up.  I think it's easier than chopping it up.  The stems don't soften very well, so be sure not to have too many in your soup.  Add salt and pepper to taste and you're ready to go!