Gather all ingredients.

Mince the garlic, dice the onions, and chop the potatoes into quarters.

Place a large dutch oven on a burner on the stovetop. Turn on medium heat and let the dutch oven heat up.

Spray the dutch oven with cooking grease.

Add the turkey sausage to the dutch oven. Use a wooden spoon or spatula to break up the turkey as it cooks. Cook for about 5 minutes or until there's no pink and it's cooked through.

After the meat is finished cooking, scoop the meat out of the dutch oven. Place in a bowl on the side until needed. **When scooping out the meat, leave the excess liquid in the dutch oven! Don't drain. You'll use this for the next steps**

Add the minced garlic and chopped onion to the dutch oven. Sprinkle with salt, pepper, paprika, thyme, and cayenne. Use a spoon to stir frequently.

Cook for about 5 minutes, until the vegetables start to get soft.

Add the broth and chopped potatoes to the dutch oven. Cook 10-15 minutes.

While potatoes cook, prepare the kale. Peel off the stems and set aside.

Add the kale, white beans (drained & rinsed) and meat into the dutch oven. Cook for about 10 mins.

Scoop the soup into bowls. Top with parmesan cheese and serve with toasted bread.

Enjoy!