• 1 lb dried white beans

• 2 onions, coarsely chopped

• 2 tablespoons olive oil

• 4 garlic cloves, finely chopped

• 6 cups vegetable, chicken broth or water

• 1 (3- by 2-inch) piece Parmigiano-Reggiano rind

• 1/2 teaspoon black pepper

• 1 bay leaf

• 1 teaspoon finely chopped fresh rosemary or 1/4 tsp dried

• 1 pkg Ferndale Farm Roasted Red Pepper and Garlic chicken sausage, thawed and cut into pieces

• 8 carrots, halved lengthwise and cut crosswise into • 1/2-inch pieces

• 1 lb lacinato kale, stems and center ribs discarded and leaves coarsely chopped

• 2 tsp salt

Soak rinsed beans overnight. Drain in rinse next morning. Add to crock pot. Saute onions in oils, adding garlic just before onions become translucent. Add to crock pot. Add Parmigiano-Reggiano rind, pepper, bay leaf, rosemary and broth to crock pot. Cover turn to high for 3 hours or low for up to 8 hours. An hour before serving ad kale, sausage, carrots and salt to pot. Return to high and let simmer until vegetables are tender.

Serve with a sharp cheese and crusty bread!