Last winter I began an everlasting love affair with kale. It continues with this Bon Appetit-inspired soup. A simple Sunday supper, this soup comes together quickly. The best part: you can pack up the leftovers and eat it for lunch the next day, when it tastes even better. The creamy beans and bright lemony broth go well with hearty kale leaves and the robust flavor of the sundried tomatoes. Bon appetit!
p.s., This soup is just as tasty vegetarian, so if that's the way you roll, omit the sausage and up the amount of beans and sundried tomatoes.