Sausage And Kale Soup

Sausage and Kale Soup

2 tbsp olive oil or grapeseed oil

1 package (approximately 1 pound) mild italian sausage (or spicy, whatever your taste buds like)

1 small-ish onion, chopped

3 larger carrots, diced for small throats (because carrots are choking hazards, weird parent thing)

6 small potatoes, chopped

1 tsp chopped garlic (about 1-2 cloves, depending on size)

4 cups veggie or chicken broth, whatever you have on hand

1 tsp ground basil

1/2 tsp ground marjoram

1 bunch lacinto kale, rinsed and chopped or torn into 1-2 inch pieces

1 can chickpeas, drained and rinsed

Salt and pepper to taste

Optional: 1-3 ice cubes worth of pesto, parsley for garnish

To serve: crusty bread or pita chips

Heat a stockpot over medium-high heat. When hot, add in the oil, then the italian sausage breaking it into bite size pieces. 

After 3 minutes, add in the onion, carrots, potatoes, and garlic. Soften and let them brown up a bit until the sausage is cooked through, maybe 6-10 minutes. 

Add in the basil and marjoram, stir until it smells amazing, about a minute. 

Add in the broth. Bring to a simmer. Let simmer for 10 minutes or until potatoes are fork tender. 

Add the kale and chickpeas. Simmer for another 5 minutes or until chickpeas are warmed through and kale is nicely wilted. 

If using pesto, add in 1-2 large tablespoons or 1-3 ice cubes of frozen pesto. I think this is the extra ingredient that makes this soup delicious! I used homemade pesto that I made using CSA ingredients last fall and froze in an ice cube tray. Use homemade OR store bought, whatever is easiest for you.

Add Salt and pepper to taste. Serve with pita chips, crusty bread, etc...