Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 (14oz. ) cans of white cannellini beans (or kidney)	Drained and rinsed.
½ lb. lean turkey kielbasa sausage	Cut in half and then sliced into ¼ inch slices.
¼ cup of diced carrots	Washed, peeled, trimmed and diced
¼ cup onion	Peeled, washed, and diced
2 tablespoons chopped fresh parsley	Or  1 tablespoon dried parsley
6 cups low sodium chicken broth
1 (12 oz.)can no added salt canned diced canned tomatoes.
2 cups fresh bunch of kale	(Or spinach or escarole). Washed, trimmed and chopped
½ teaspoon  dried crushed rosemary
¼ teaspoon oregano
¼  teaspoons  black pepper
1 clove garlic	Washed, peeled and minced
2 tablespoons olive oil
¼ cup Grated Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in large stock pot. Cook sausage until slightly browned. Tossing occasionally. Drain.
2	Add garlic, onions, and carrots.
3	Add the chicken broth, parsley, tomatoes, pepper, oregano, rosemary and bring to boil.
4	Reduce heat to simmer.	Simmer a five minutes.
5	Then add the coarsely shredded greens.
6	Cook slowly for 20 minutes or so until greens are cooked through.
7	Add the can of beans and cook another 5 minutes.	Cook until internal temperature reaches 135°F.
8	Serve hot. with grated cheese on top.