By Jess Kehoe
As I'm writing this up it is snowing, big fluffy flakes coming down and accumulating on the ground, thank goodness. This winter sure took it's time getting us some white fluffy! This recipe is great for a cozy dinner on a snowy night. There is a little work with all the chopping and sautéing of things, but this soup tastes even better the next day, so cooking on a Sunday to have that evening, and then leftovers for your busy Monday would be a great plan. This also goes great with some crusty bread.
1 pound Italian sausage
1 medium onion, diced
3-4 medium carrots, diced
3-4 celery stalks, diced
2 cloves of garlic, minced
8 cups chicken broth
2 teaspoons of dried basil
2 teaspoons dried oregano
2 bay leaves
1 14-oz can diced tomatoes (with liquid)
2 15-oz cans cannellini or Great Northern beans (you could substitute one can of beans for 1 1/2 cups of shell or elbow pasta if you like)
3 cups kale, stems removed and roughly chopped
Chop up all your veggies and measure your spices.
In a heavy soup pot heat 2 tablespoons of olive oil over medium heat. Add your sausage and break it apart as it cooks. Cook the sausage until it is no longer pink. Then add in the onion, carrots, celery and garlic. Continue to stir over medium heat until veggies soften, 5-6 minutes.
Add the chicken broth and herbs. Bring to a simmer and cook for at least 20 min. Stirring occasionally.
Add the canned tomatoes, drained beans and kale and simmer for 10-15 minutes.
If using pasta, add that now and cook for 8-10 minutes, or until pasta is done.
Serve with grated parmesan cheese.