Sausage Kale White Bean Soup

by Katie of:
(courtesy of Linda Johnstonbaugh)

1/4 lb ground pork
1/4 lb ground Italian sausage (mild, not in a casing)
1 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, thinly sliced
1 qt chicken stock
2 carrots, thinly sliced (in the round)
1 large red potato, skin on and diced
1 bunch kale, large (tough) end of stems removed (about 3") and chop remaining leaves and stems
1-2 tsp salt
Optional: pinch of red pepper flakes


1. Brown ground pork and sausage in olive oil in large pot on med-hi heat.
2. Add onion and garlic half way through browning of pork.
3. Add chicken stock and vegetables to pot. Add enough water to cover.
4. Salt to taste. Taste soup base first. Some sausage mixes are more salty than others.
5. Cover pot. Turn heat down to low-med and cook/simmer for about an hour or until vegetables are fork tender. You may have to add more water if some of it cooks out.
6. Enjoy. It's good with cornbread or toasted Italian garlic bread.