Super Soup

It's not exactly soup weather this hot and uncharacteristically humid August week, but I wanted to try a new soup recipe.  It was super yummy!  It will be even more perfect on a crisp winter's day.

Sausage, Kale and Bean Soup
From kitchenstewardship.com

Ingredients

• 2 Tbs Extra-virgin olive oil
• ½ or 1 lb. bulk Italian sweet or hot sausage can use roll sausage
• 1 medium onion chopped
• 2-3 carrots chopped
• 1 large potato peeled and chopped
• 2 cloves garlic chopped
• 1 bay leaf
• 2 cans white beans drained and rinsed
• salt and pepper
• 4 c. fresh kale (or other leafy green like spinach)
• 2 quarts chicken broth or stock
• Grated Parmigiano-Reggiano to pass at table or Romano 

Heat medium soup pot over medium-high heat (medium-low if using EVOO!). Add the oil and sausage and brown.
Add veggies, bay leaf and beans. Season to taste with salt and pepper.
Cook 5 minutes to soften veggies.
Add greens and wilt. Add stock and cover.
Raise heat and bring to a boil. Reduce heat and simmer 15 minutes. Serve with grated cheese for topping.