Sac Foodies

By Christine Moravec 

I’ve been on a discovery kick lately, trying to familiarize myself with vegetables that I don’t usually incorporate into my diet.  For example, my mom passed along an awesome recipe for celery root salad; I have to admit, I found a strange pride in having to identify the large root to the cashier at the market. 

This week I’d like to share a recipe that highlights kale – another vegetable that I’m “embracing.”  Now don’t get me wrong, the addition of sausage automatically gives any dish points in my book, but I’m now a huge fan of kale and am happy there’re leftovers of this soup in my fridge!

Italian Kale Soup

1 lb   smoked Italian sausage (I recommend spicy, it adds a kick!)
2   yellow onions, chopped
12 cloves garlic, chopped
1 tsp  dried crushed red pepper
1 cup  dry white wine
8 cups  vegetable broth
2 cans  diced tomatoes in juice
2   potatoes, peeled and diced
2   carrots, diced
1 can  kidney beans, rinsed and drained
1 large bunch kale, stems removed and chopped (8+ cups)
2  green bell peppers, diced
3 tbs  red wine vinegar

Cook sausage in oversized pot over low heat for about 10 minutes.  Increase heat to medium; add onions and sauté until translucent.  Stir in garlic and dried red pepper.  Add wine, stock, tomatoes (with juices), potatoes, carrots and beans.  Bring to boil.  Reduce heat to medium and simmer until vegetables are tender, about 15 minutes.  Add kale, bell peppers and vinegar to soup and simmer until kale is just wilted, about 5 minutes.  Enjoy with warmed whole wheat French bread and a glass of merlot!