Italian Garbage Soup

We were hunting around for something new to make and had some odds and ends. I'm not a big fan of Olive Garden but their Tosca Zuppa is pretty good (and would be better with less salt). I decided to look around online for a recipe and it quickly became obvious that this was the Italian version of "Garbage Soup." Every culture has one and they are clearly the invention of over-worked housewives who need to get something on the table. Not surprisingly, they are also some of the tastiest soups around. The potatoes, green beans, thyme, and kale came from Dewdrop Farms in Springboro.

Preparation Notes
This recipe begs to be improvised.  That doesn't mean using substandard ingredients, however. Avoid canned vegetables and bullion cubes if you can. Do not underestimate the importance of deglazing. Getting all the goopy crud off the bottom of the pan will really add depth to your dishes.

Tosca Zuppa
1 small onion, coarsely chopped
2 cloves garlic, minced
2 tbs extra virgin olive oil
1/2# sage sausage
white wine, for deglazing
6 cups chicken stock
1# red bliss potatoes, quartered
2 bay leaves
1# fresh green beans
4 sprigs of lemon thyme
few leaves of kale

Saute the onion in the olive oil until translucent. Add the garlic ans saute a few minutes more. Add the sausage and brown until cooked. Deglaze the pan with the white wine and add the rest of the ingredients except the kale. Cook until the potatoes are to your liking. Season with salt and pepper to taste and stir in the kale.