White Bean, Kale and Sausage Soup...

I love soup.  Hearty soups with a broth base are my favorites.  This White Bean soup is one of my new favorites.  Loaded with fresh beans, kale and sausage turns the soup into a filling savory meal.  The reason dried beans are used instead of canned is because of the flavor they add to the soup.  Dried beans add an earthy flavor, something canned beans cannot give.  This recipe is simple to prepare.  I hope you enjoy this as much as I do.

White Bean, Kale and Sausage Soup
1lb dried white beans (pinto, cannelloni, great northern), soaked over night in water
1 large onion, diced
7 cloves of garlic, chopped
3 TB olive oil
3 stalks of celery, sliced thin
4 carrots, sliced
1lb bulk sausage (I used Hehlden Farms kielbasa)
2 smoked ham hocks
8 cups chicken stock (turkey stock works too)
1 cup white wine
Parmesan rind (about 3 inches by 1 inch, less is ok)
2 TB chopped rosemary
2 bay leaves
3-4 cups chopped kale (Lacinato Kale)
2 TB rice vinegar
Salt and Pepper to taste
Shredded Parmesan for garnish

Directions:   Soak beans in water overnight.  Heat a stock pot at medium high with olive oil, add celery, onion, garlic and carrots.  Saute for 5 minutes, stirring often.  Add sausage.  Break it up and saute until fully cooked.  Strain dried beans and add them to the pot, stir.  Add stock, wine, Parmesan rind, ham hocks, rosemary and bay leaves.  Bring to a light boil, reduce heat to medium low and simmer for 45 minutes, stir often.  Add Kale.  Simmer for 30 minutes, remove ham hocks and let cool.  Simmer for 15 minutes, remove bay leaves, add rice vinegar, cut off any bits of ham (there will not be much) and add it to the pot..  Add salt and pepper to taste.  Garnish with Parmesan and a drizzle of olive oil