mmm…. Kale…. one of my absolutely favorites. I don’t really know when this happened.. I don’t exactly remember eating kale as a child, but somewhere along the open road of life, kale & I met and the rest is history..
So when our CSA share from Plato\’s Harvest Organic farm contained not only one, but TWO types of kale to chose from. I was a bit delirious
I could barely contain with the excitement of making kale soup!!
I’m serious. this was possibly the highlight of my week.
1/4 cup olive oil
2 onions, halved & sliced thinly
6 links of Hot sausage, cut in half lengthwise & cut into half-moons
3 garlic cloves, smashed
2 quarts chicken stock ( I had one quart homemade & 1 quart reduced-sodium store bought)
large can of whole tomatoes ( or fresh prepared)
2 bay leaves
2 pounds potatoes, scrubbed clean & cut into quarters (I used baby potatoes.. if you used larger ones, cut in inch size pieces
1 large bunch of kale , rinsed & leaves torn form stems into bite size pieces
I parmesan cheese rind ( I save them when I get to to the end of the cheese & freeze them just for soups like this 😉
1 can each red kindney beans & white cannelloni beans, rinsed & drained
1 teaspoon paprika
cayenne pepper to taste ( I like mine on the HOT side )
salt & pepper
Heat oil over medium heat in large dutch oven; add onion, sausage & potatoes. Sprinkle with salt & pepper.
Allow to cook for about 5 minutes, stirring occasionally (everything will start to caramelize)
Add the garlic, stirring immediately then add the stock, tomatoes, bay leaves & cheese rind; bring to a boil.
Add the kale all at once and push down into the hot liquid. Add the remaining spices, reduce to a simmer & cover.
Cook until taters are tender.
Remove bay leaves and enjoy!!
I served it with bread from our bread share…
and individual apple crisps for dessert
topped with whipped cream & apple butter