Kale soup

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

and leeks!!!

I could barely contain with the excitement of making kale soup!!

I’m serious.  this was possibly the highlight of my week.

my recipe..

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

oh.

yeah.