Vegetable Soup with Cranberry Beans and Italian Sausage

1 tablespoon olive oil
1 cup chopped onion
1 leek, sliced thin
3 cloves garlic, minced
8 large leaves Cavolo Nero, stems removed, coarsely chopped
8 ounces chard stems, sliced thin
8 ounces summer squash, diced
3 cups poultry broth
3 cups water
10 ounces fully cooked spicy Italian Sausage (Framani), sliced thin
1 pound tomatoes, peeled and diced
2 cups cooked cranberry beans with their cooking liquid
chopped basil
salt to taste

Heat the olive oil in a large pot. Add the onion, leek, and garlic and sweat them a few minutes to soften. Add the rest of the ingredients and bring almost to a boil, reduce the heat and simmer until the vegetables are tender. Taste for salt. Add chopped basil just before serving.
Makes a big pot!