Prepare all ingredients in advance, ensuring they are measured, peeled, chopped, and ready for use.
In a large soup pot over medium-high heat, add the beef smoked sausage slices. No additional oil is required, as the sausage will release its own fat. Sear the sausage until it is browned on both sides.
Add the chopped onion to the pot along with Italian seasoning, black pepper, and white pepper. Sauté with the sausage until the onion becomes soft and golden. Incorporate the minced garlic and cook until its aroma is released.
Introduce the diced potatoes, then pour in the chicken stock or broth. Cover the pot with the lid slightly ajar and simmer gently for approximately 12 minutes.
Add the rinsed navy beans and stir to combine. Continue to simmer for an additional 10 minutes, or until the potatoes reach tenderness.
Remove the pot from heat and fold in the chopped kale, allowing it to wilt in the warm broth. Stir in the fresh parsley and a small squeeze of lemon to impart a subtle, bright note.
Serve the soup hot in bowls, accompanied by bread if desired.
This version maintains all the core ingredients and steps while presenting a polished, professional, and formal style suitable for publication in an English-language food blog.
If you want, I can also create a more engaging, reader-friendly introduction that adds a sensory appeal without changing the recipe itself, perfect for food blog audiences. Would you like me to do that?
