My friend Jamie made this soup for us a while back, and I wasn't sure I would like it because it has garbanzo beans, and I'm not much of a garbanzo bean kind of person. BUT, it is such a great blend of flavors that I happily filled my tummy to the brim with this soup and didn't even mind the fact that it didn't have the usual cream the soup calls for. In fact, I dare to say this version is my favorite... Jamie, you win!
All games aside, Jamie is an amazing cook, and I can't wait to blog his version of white lasagna which we were invited to try last night and it BLEW me away.. I woke up counting down the minutes until leftovers for lunch..ahh I digress, with that said here's the Katie version of  the new and improved payanx version of zuppa toscana.

1 medium onion chopped
1 bay leaf
3 Hot Italian Sausages (usually they come in 1lb. pkg I used 1/2 and froze the remainder, also if you aren't a spicy kind of person just opt for a mild spice)
2  chopped/minced garlic
Pinch of salt and pepper
1 tablespoon EVOO
1 32oz carton of chicken stock
1 15oz can of garbanzo beans rinsed
6 roughly chopped fingerling potatoes OR 1 large russet diced with skin ON ( chopped about the size of a large grape)
3-4 cups of washed/roughly chopped kale: I buy the prepackaged Trader Joe's Kale.. save yourself the time! You use 1/2 the bag.

In a large stock pot on medium heat sautee EVOO, onion, garlic, salt, pepper, bay leaf. Let onion get slightly transulcent, add spicy sausage and use the spoon to break apart the sausage. When sausage has cooked, add chopped potatoes, chicken broth and garbanzos. Let this come to a boil allowing the potatoes to fully cook. Turn heat to LOW and add chopped kale, cover with a lid and let the steam soften the kale, mix it a few times over so the kale can get covered in broth. Simmer on low until you are ready to serve.
Before you serve it make sure to DISCARD the BAY LEAF.

Simmering and ready to be devoured!