White Beans, Tomato & Kielbasa Soup

1 tblsp oil
1 lb turkey kielbasa, sliced into coins
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp oregano, dried
1/2 tsp basil, dried
1 can diced tomatoes 14.5 oz.
2 cans small white beans, drained & rinsed 28 oz.
2 or more cups of chicken stock
kale, deveined & chopped or spinach

Saute kielbasa in oil until browned, turning to brown both sides. Remove to plated. Saute onions in oil until softened. Add garlic and cook for one minute add stock, beans, tomatoes, kielbasa and herbs. Cook gently 20 minutes or more. Add kale, cover and cook until tender. If using spinach instead of kale it will cook in just one to two minutes.

This reheats well for lunch the next day. You can play with the amounts of the various ingredients.

I do not add salt as the canned items are already heavily salted.
Sometimes I just cook up a batch of white beans in my pressure cooker and use them instead of canned.
Browning the kielbasa well adds a lot of flavor since a brown fond builds up in the stockpot. You scrape this up when you add the liquids and it dissolves into the soup adding lots of flavor.