This is a monumentally difficult task because my husband could live on chilidogs and Cheez Its and my son won’t touch anything lately that’s not a Cheerio.
When I finally got around to making the soup today, I was missing a few ingredients, but I made some decent substitutions and after serving himself a third bowl, my husband proclaimed, “This is the best thing I’ve eaten in a such a long time.”
Ha. You just ate veggies sir. Score.
Sausage and Kale Soup
(original recipe posted here)
1 pound smoked kielbasa or Polish sausage, sliced
3 medium Yukon Gold or red potatoes, chopped
2 large shallots, diced
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 large tomato, diced
1 can (15 oz) white beans, rinsed and drained
Heat a large soup pot. Drizzle in oil and sauté sausage, potatoes and shallots. You’ll get a bit of brown on the bottom of the pan, that’s good. We’ll get it later.
Add the garlic and seasonings then stir for another minute or so.
Pour in one cup of the water, and scrape the bottom of the pot to pull up the brown bits that will now dissolve into the broth, adding some fantastic flavor.
Add the rest of the water, the tomato, the beans and the bay leaves. Bring the soup to a brief boil, the add the kale, reduce the heat and stir occasionally while the kale wilts – about 15 minutes.
Serve with triangles of focaccia from this easy recipe for a hearty, warm and immensely satisfying cold-weather meal.