Step 1

Heat oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 8 to 10 minutes or until just starting to soften.

Step 2

Meanwhile, squeeze sausage mince from casings. Discard casings. Break mince into small pieces.

Step 3

Increase heat to medium-high. Add sausage to pan. Cook, stirring for 5 minutes or until changed in colour. Add tomato, garlic, thyme, bay leaf and chilli. Cook, stirring for 1 minute. Add flour. Cook, stirring for 30 seconds or until vegetables are coated. Stir in stock and beans. Bring to the boil. Reduce heat to low. Cover. Cook for 25 to 30 minutes or until vegetables have softened.

Step 4

Stir in evaporated milk and kale. Season well with salt and pepper. Cook for 3 to 5 minutes or until kale is just wilted and soup is heated through. Stir in parmesan and parsley. Serve soup topped with extra parmesan and parsley.