It’s raining out, getting darker earlier and the natural inclination to cook and do things indoors is taking over. I love hearty soups. Not really a fan of the pureed versions… Just doesn’t do it for me. This soup is really satisfying, flavorful and pretty easy too. Oh, and it’s true–this simple soup actually made Kyle say he liked kale– which means it must be good!

Kale, Potato and Sausage Soup

Ingredients

• Olive Oil
• ½ lb Spicy Italian Sausage (ground)*
• 1 onion, chopped
• 10ish crimini mushrooms (optional)
• 5 cloves of garlic, chopped fine
• 6 c. water
• 1 Tbl. “Better than Bullion” chicken stock**
• 5 medium red potatoes, cubed
• 1 can Cannelinni beans
• 1 lb. kale, chopped
• salt & pepper

1. In a large pot heat oil and add the sausage. Cook until browned. Remove the sausage with a slotted spoon and set aside. Discard all the fat minus about a tablespoon.
2. Add onion, garlic and mushrooms. Cook for about 5 minutes on medium heat, stirring.
3. Add the water, bullion and potatoes. Boil until the potatoes are tender. Turn the heat down to medium so you have a nice simmer going and add the beans, kale and sausage. You now just want to cook it until the kale is tender enough for your liking. Season to taste with salt and pepper. Don’t overdo the cooking at the end or you will lose that beautiful bright green color in the kale! Top with fresh grated parmesan if you’ve got it!

*If you want to make it healthier, you can do ground turkey. If you go this route make sure to add more spices as the ground turkey can be a little bland. I’d recommend red pepper flakes, thyme, oregano etc.

**I like using the Better than Bullion. I think it gives great flavor and ends up saving tons of money on chicken stock (and space in the pantry!). That said, if you prefer chicken stock, I’d use one large container (usually 32 oz and then add 2 c. water)