October 13, 2009
Second soup: Kale & Sausage Soup
I had an abundance of chorizo in my freezer, and I was craving something with beans.  I went through my collection of recipes and found this one.  I had discovered it the winter before, but had never gotten around to making it.  Well, no time like the present!  And it turned out fantastic.  Another keeper!  I brought the leftovers to work and everyone commented on the delicious smell of the soup.  It's delightful, and perfect for these cold nights!!

2 t olive oil
4 links linguica, chorizo, or other spicy sausage, split lengthwise and sliced 1/2" thick
1 onion, diced
3 small red-skinned potatoes, skin on & diced
3 cloves minced garlic
1 lbs kale, preferably cavolo nero or black dinosaur, cut in ribbons without stalks
4 c chicken broth
1 T dried thyme
1 t dried oregano
1 bay leaf
1 rind Parmesan or Pecorino cheese (not necessary, but soooo delicious!!)
1 can white beans (navy, cannellini, Great Northern), drained & rinsed
salt & pepper to taste.

Set soup pot over medium-high heat.  Add oil.  When hot, add sausge & saute until golden brown.  Remove and drain.
Reduce heat to medium, add onion, saute until translucent.  Add potatoes.  Saute until potato edges start to turn transparent, about 5 minutes.  Add garlic, saute until fragrent, about 30 seconds.  Add 1/4 c broth and kale.  Stir to coat all.  Cover pot with lid.  Stir kale every 3 minutes until barely tender, and add more broth if it becomes too dry.  Should take about 12 minutes.
Add the rest of the broth, the spices, the cheese rind, and 2 t slat.  If veggies arent' covered, add more broth or water.  Bring soup to a boil over high heat, then reduce to medium.  Simmer until the kale is wilted and potatoes are tender.  Add sausage and beans, and heat.
Remove cheese rinds and bay leaf before serving, and serve with Parmesan cheese grated on top and lots of crusty bread.