Hurricane Sandy hit the east coast and this is our fourth day without power. I’m thankful for friends and family who have offered up their homes. I am thankful that it’s warmer than usual for this time of year. And I’m thankful for our gas stove so that we’ve had the ability to cook hot meals.
The items in our freezer are starting to thaw, so I knew it was time to start cooking. Last night, I made a delicious, hearty soup with ingredients I had on hand. I made good use of my frozen kale and tomatoes from the CSA and used up some of my homemade chicken stock. If you’re looking for a stick-to-your-ribs winter soup, look no further! This one will not disappoint. This recipe is adapted from the Taste of Home version. I’ve included my changes in the recipe below. Bon appetit!
- 1 pound sweet italian chicken sausage, casings removed
- 3 medium potatoes
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 bunch kale, trimmed and torn
- 4 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans (or any white bean), drained and rinsed
- 4 cups chicken stock
- shredded pareman cheese, optional
- In a Dutch oven over medium-low heat, cook the sausage until cooked through. Add the oil, potatoes and onions and cook for 5 minutes more, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer.
- Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves. Top with shredded parmesan cheese and serve with mini cornbread muffins, if desired. Enjoy!