Italian Sausage Soup With Kale and Beans

20 oz. Italian Sausage (Turkey or Chicken is best it has less fat), sliced diagonally in 1 inch pieces
1 cup chopped red onion
2 stalks celery, sliced
2 cloves of garlic, minced
5 cups broth (chicken, beef, or vegetable)
2 med. potatoes peeled and cubed
2 large carrots peeled and chopped
1 fennel bulb, chopped (remove greens)
1/2 tsp. fennel seed
2 tsp. Italian seasoning
4 cups of thinly sliced cabbage
3 cups thinly sliced kale leaves (tough center stem removed)
1 - 15 oz. can canellini beans drained and rinsed
1 - 14.5 oz. can diced tomatoes with juice
1/2 Cup Parmesan cheese, grated (for garnish)
1/4 cup sliced fresh basil leaves (optional, for garnish)

1. Brown the sausage in a Dutch Oven or large saucepan for 5 minutes. Add onion, celery and garlic and saute for 5 minutes more. Drain and fat from pot. Add broth, potatoes, carrots, fennel, fennel seed, Italian seasoning. Add salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes, until vegetable are nearly tender.

2. Stir in the cabbage, kale and beans, and tomatoes. Return to a boil, reduce heat, and simmer 10 minutes. Ladle into bowls and serve with grated Parmesan cheese and fresh basil.