White Bean Soup with Kale and Sausage

Recipe and photograph by Sara Newberry

4 cups dry white beans, quick-soaked per package directions

1 pound andouille sausage, cut in half lengthwise and thinly sliced

1 bunch kale, stems removed and cut into 1/2-inch strips

1 onion, chopped

4 cloves garlic, minced

1 (28-ounce) can diced tomatoes

6 cups chicken broth

Salt and pepper

Grated cotija or Parmesan for serving (optional)

Combine all ingredients in a slow cooker. Cook on desired setting until beans are soft. Season with salt and pepper. Serve topped with cheese, if desired.