Sausage, Bean, Kale and Potato Soup

Sausage, Bean, Kale and Potato Soup



2 Italian sausage links (about 1/2 pound)

1/2 cup red onion, minced

2 T. olive oil

3 stalks celery, minced

2 cloves garlic, minced

4 cups chicken broth

1 cup dry white wine

1 parmesan cheese rind

1 cup sliced small potatoes (like fingerling potatoes)

1 15 oz. can small white beans, rinsed (about 2 cups)

1 bunch of lacinato kale (about four cups chopped)

1 cup diced tomatoes

red pepper flakes, to taste

3 or 4 sprigs fresh oregano (or 1 t. dried oregano)

salt, pepper

optional - another cup of water


Sauté the sausage links in a pan smeared with a small bit of olive oil and cook through. Remove the sausage from the pot, add the 2 T. olive oil, the onion, celery and garlic and cook until softened. Slice the sausage and put it back in the pot, adding the wine. Bring to a boil and add the chicken broth and the rest of the ingredients. Let everything come to the boil, then reduce to a simmer and cook for about 45 minutes. Add another cup of water if the soup is too dense for you, or if you want to stretch it a bit. Remove the parmesan rind before serving.