Minestrone with Kale and Turkey Sausage

I have several recipes for minestrone soup.  This will be a hearty spin and I might sub spinach for the kale.  Some people like kale more than others.

2 C. sour dough bread, crusts removed
2 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 links mild Italian turkey sausage, casings removed
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1/2 small bunch curly kale, chopped
1 14.5oz. can petite diced tomatoes
1 15.5oz. can chickpeas, drained and rinsed
3/4 C. ditalini pasta
4 C. low sodium chicken broth

Preheat the oven to 400 degrees.  Toss the bread on a baking sheet with 1 tbsp. olive oil and season with salt and pepper.  Bake, tossing halfway through until crisp, 15 to 20 minutes.

Meanwhile, heat the red olive oil in a large pot over medium high heat.  Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes.  Add the onion, carrots, garlic, salt and pepper; cook until almost tender, 6 to 8 minutes. Add kale and cook until just wilted, about 2 minutes. Stir in tomatoes, chickpeas, pasta, chicken broth and 4 cups of water. Cover and bring to a boil., then reduce heat and simmer until kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper..

Per serving: 460 calories, 15g. fat, 30mg. cholesterol, 1088mg. sodium, 58g. carbohydrates, 9g. fiber, 25g. protein