• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 (15 ounce)cans white cannellini beans, drained and rinsed

• 1 (15 ounce)cans garbanzo beans, drained and rinsed

• 1 bunches kale

• 36 oz. good quality low-sodium chicken stock

• Salt/Pepper 

• 1 loaf olive oil bread

• Olive Oil Cooking Spray

• Parmesan Cheese

• 1 tbs. butter

Lightly coat cast iron frying pan with olive oil spray. Add onion and garlic, cook until translucent. Slice sausage into coin-like pieces. Cook until sausage is done. Drain any excess fat. Using a chopper or a food processor, grind turkey sausage to a fine consistency, return to pan. Drain and rinse beans, add salt and pepper to taste. Add about half of the chicken stalk and the beans to a large soup pan. Heat over low flame until boiling. Add the other half of stock to the sausage. Heat over low flame until boiling. Add the sausage and stock to the beans and stock. Add kale. Kale will appear bright green.

Cut bread into large chunks, melt butter. Spread butter on bread. Sprinkle parmesan cheese to taste on to bread. Place prepared bread on a cookie sheet place in pre-heated oven 350 degrees. Toast for about 5-7 minutes or until golden.