Step 1

In a large pot or Dutch oven over medium heat, cook and stir the sausage and onion until the meat is no longer pink, six to seven minutes. Add the garlic and cook one minute longer. Drain any excess fat or moisture.

Step 2

Stir in the broth, beans, tomatoes and their juices, barley, carrot, celery, sage and rosemary, and bring the mixture to a boil. Reduce the heat, cover the pot and simmer the soup for 45 minutes. Editor's Note: If you plan to keep some of the soup as leftovers, know that the barley will continue to absorb the broth as it cools. You can prepare the barley separately and add it to individual bowls to avoid that.

Step 3

Stir in the kale and return the soup to a boil. Reduce the heat, cover the pot and simmer the soup for 25 to 30 minutes or until the vegetables are tender.