Wholesome Wednesday (Sausage and Kale Soup)

While thumbing through my cookbooks, I came across a recipe that felt perfect with the cold front that is moving through.  Yesterday when I took Adam to school, it was -10 degrees, and the previous night it was -17 degrees.  Cold weather like that makes me crave soup. 

I love all kinds of soup. Soup is comforting and can be so good for you. This soup was inspired by a sausage and escarole soup from Marlene Koch's cookbook Eat What You Love.  I took a few liberties, changed a few items to what I had on hand, and added a little additional seasoning.  She explains her inspiration was a soup at the famous Italian Restaurant chain, that features all you can eat, soup, salad and bread sticks.  Only this soup is much healthier and guilt free.

This recipe makes enough to serve six to eight people. You can easily halve it, or do what I did, give some to the neighbors. 

recipe

8 c. reduced sodium chicken stock
1/2 lb. pre-cooked chicken sausage
1 big bunch of kale (about 5 cups)
1 large russet potato
1/4 tsp. chili flakes
2 tsp. kosher salt
1/2 tsp. black pepper
1 tbsp. dried minced onion

Slice sausage thinly, about 1/4 inch slices. Wash the potato and with the skin on, cut into a medium dice. Remove kale from the stems, rinse, and do a rough chop.  In a large stock pot, combine all the ingredients, putting the kale in last.  Cover and bring to a boil. Reduce to low heat and simmer for 30 to 40 minutes. The kale will wilt down into the soup after about five minutes, but needs to simmer for at least 30 minutes to cook out the bitterness.  Store any leftovers in the refrigerator for a couple of days.  Serve with biscuits or a nice rustic bread!