white bean, sausage and kale stew

This can be made with or without sausage, but with the meat the flavors combine better.

• 1 tblsp olive oil
• 1 lb precooked sausage, such as keilbasa, halved lengthwise and cut into 1/4 inch pieces
• three 15 oz cans canellini beans, drained and rinsed
• 2 garlic cloves, chopped
• 2 c chicken broth
• 1 fresh or dried bay leaf
• 1 small bunch kale, leaves stripped from stems and coarsely chopped (about 4 packed cups)
• salt and pepper
• 1/2 c fresly grated parmesan

1. Heat oil in a large dutch oven or pot over medium high heat.
2. Add the sausage and cook, stirring occasionally until browned about 6 minutes.
3. Add the beans and garlic and cook stirring accasionally for 3 minutes.
4. Add the chicken broth, bay and kale and bring to a boil, then reduce the heat to medium low and cook, covered for 10 minutes.
5. Discard bay leaf.
6. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.