Sausage, Kale and White Bean Soup

https://homeiswheretheboatis.net/2015/01/07/sausage-kale-and-white-bean-soup/

Makes 3 quarts

Ingredients

1 tablespoon olive oil

1 (12-ounce) package smoked sausage, cut into 1/2-inch slices (chicken, turkey, or Andouille)

3 (15-ounce) cans cannellini beans, drained and rinsed

1 onion, chopped

2 celery stalks, chopped

3 carrots, chopped

1 garlic clove, minced

6 cups chicken stock, reduced sodium

*1 small bunch kale, leaves stripped from stems and coarsely chopped (I added several handfuls from a bag of triple washed chopped kale)

*2 medium Yukon gold potatoes, peeled and chopped (I used baby Yukon golds, quartered, no need to peel)

Salt and freshly ground pepper to taste

*2 tablespoons sherry vinegar (I used red wine vinegar)

1 bay leaf

2 sprigs thyme

Directions

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 7 - 9 minutes. Remove with slotted spoon and set aside.

Add onion, celery and carrot to pot, cook stirring occasionally for 5 minutes or until they begin to soften. Stir in garlic and cook 1 minute. Add the chicken stock, sausage and remaining ingredients. Bring to a boil, then reduce the heat to medium-low, cover and simmer 15 - 20 minutes until potatoes are tender. Discard the bay leaf and thyme sprigs. Season with salt and pepper to taste.