Ingredients
3 tablespoons
olive oil (or enough to coat pot) 3 cloves
garlic (chopped) 1
large onion (chopped) 8 cups
chopped kale leaves 2
(14 oz) can beans of choice (rinsed and drained) 1
(10 oz) can Mexican-style tomatoes with chilies (Rotel or Heinz brand) 1
(28 oz) can diced tomatoes 1⁄4 teaspoon
pepper 3
bay leaves 3⁄4 teaspoons
oregano 4 cups
beef or chicken broth 1 pound
spicy Italian sausage (chicken or pork)Yields:
Instructions
Heat oil in large pot. Add garlic and onion. Cook about two mins on medium-high heat. Add kale, and cook 2 - 3 more mins, stirring frequently. Add some broth if kale sticks to pot. Add beans, tomatoes, pepper, herbs, and (remaining) broth. Bring soup to a low bubble, then cover and let simmer for about 30 mins.
While soup simmers prepare to cook the sausage. Remove casing and break up the sausage links while cooking in a separate pan. Drain the fat off and stir the meat into soup, and serve. Sprinkle grated parmesan on each serving if using. For a less spicy soup, omit Mexican-style tomatoes and use sweet Italian sausage. (Recipeā¦218)