In a dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic and cook 1 more minute. Drain.
Stir in broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
Stir in kale, return to a boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender and kale is wilted.
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 172 (41%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||26 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 42.6mg||13 %|
|Sodium 757mg||26 %|
|Potassium 770.6mg||20 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 35.2g|
|Protein 17.9g||26 %|
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Calories per serving: 421
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