SOUPS

Sausage and Kale Soup

* 2 tablespoons olive oil
* 1 pound of your favorite sausage, cut in slices
* 1 large onion, 2-3 carrots, 2-3 celery, chopped

* 6 to 8 garlic cloves, minced
* 1/4 cup chopped fresh parsley
* 1 can navy white beans
* 1 can red beans

* 4 quarts chicken stock
* 2 large potatoes, peeled and diced
* 1 bunch kale, stemmed and torn

* 2 bay leaves
* 1/4 teaspoon dried thyme
* 1 1/2 teaspoons salt
* 1/4 teaspoon red pepper flakes
* Ground black pepper to taste
* Rice
* Loaf of crusty Portuguese bread

Directions

In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat. Add the sausage and onion, carrots and celery and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls. Serve with crusty Portuguese or French Bread and to make it more hardy serve over a scoop of rice of your choice.