Kale and Sausage Soup

• 2 tablespoons extra virgin olive oil
• 3/4- 1 pound chorizo sausage links
• 8 cups chicken broth
• 1 medium onion, diced
• 3 medium carrots, peeled and diced
• 3 stalks celery, diced
• 1 can white beans, drained and rinsed
• 1 cup frozen corn
• 1 cup snap peas, cut into bite sized pieces
• 1 bunch of kale, stalks removed and chopped into bite-sized pieces
• 1 cup water
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, or to taste

Directions

Heat the oil in a 5-quart Dutch oven over medium heat. Add the sausage links to the pot, cooking until browned on all sides. Remove the sausage to a plate to cool. When cool enough to handle cut the sausage into bite-sized pieces. Set aside.

Add the onion, carrots, and celery to the oil in the pot. Season with salt and pepper. Sweat the vegetables until tender, about 5 minutes. Add the sausage back into the pot along with the chicken broth and water. Bring to a boil and reduce to simmer. Cover and simmer for 15 minutes.

Add the remaining vegetables to the pot. Bring to a boil, cover and reduce to simmer, cooking until the kale is wilted and tender, about 20 minutes. Serve with a warm, crusty loaf of bread.