@wildgrainbox: Tuscan sausage, white bean, and kale soup, and it HAS to be paired with our Sourdough Rosemary Garlic Loaf. Make it: - Heat a large pot over medium heat. Cook 1 lb sausage for 3-5 minutes until cooked through. Remove it to a plate. - In the same pot, heat 2 tbsp olive oil. Add 1 diced white onion and cook for 5-7 minutes. Then add 3 cloves of minced garlic and cook for another 1-2 minutes. - Stir in 1 tsp Italian seasoning and 4 chopped yellow potatoes. Add 1 quart veggie broth, 4 cups of water, 1/2 cup sun-dried tomatoes, plus a Parmesan cheese rind if you have one. Bring to a boil, then simmer for 15-20 minutes until the potatoes are fork-tender. - Stir in 3 cups chopped kale, 1 can drained and rinsed cannelleni beans, and the cooked sausage. Cook for 5 minutes until heated through. - Remove from heat. Stir in 1/2 cup of heavy cream and 1/2 tsp salt. While the soup cooks, prepare our Sourdough Rosemary Garlic Loaf in the oven. Slice it, toast it, and dip it in the cozy soup! #mywildgrain #wildgrainbox #soupsunday #soupseason

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