Kale and Sausage Soup

Ingredients:

• Olive Oil
• Salt
• Black pepper
• 2 teaspoons of Italian seasoning (It's a mix of basil, oregano, rosemary, thyme, mint, and marjoram as its base. I add sage to this.)
• 6 large cloves garlic, pressed through garlic press or cut small
• 1 pound/450g of Italian sausage, casing removed (This could be other preferred meat or no meat at all. I've used shredded chicken breast and it was still divine)
• 1 bag of Kale
• 4 large carrots
• 4 large celeries
• 2 diced tomatoes (can be can if you like the smooth texture of tomato)
• 1 can of navy beans, drained and rinsed
• 6 cups of chicken stock 

Recipe:

1. Prepping all of the ingredients above to have ready and organized for use
2. Place a large soup pot or a pressure cooker and heat it up at medium to high temperature
3. Drizzle in olive oil, add the celeries and carrots first (they take longer to cook) 
4. Add the sausages and use a spatula to break apart the big chunks. Add the garlic
5. Season this with salt and black pepper
6. Once the meat is cooked, add in the the diced tomatoes with juice and gently stir to incorporate. Add in the chicken stock, and a few more times. If you don't have enough chicken stock, don't worry, just add a cup of water and adjust the seasoning.
7. Add the Italian seasoning.
8. Let that come to a boil for 10 minutes and then reduce the heat to low or medium-low, cover the pot for 20-min.
9. Add the Kale and beans and stir again.
10. Let that cook for how long as you'd like. I like the kale leaves soft so I let it simmer overnight with a pressure cooker or 2 hours for a pot.
11. Add some cheese if you'd like, and voila!