Before kale started getting into everything from cookies to treats for dogs, there was kale soup – a hearty concoction that takes no special talent to prepare. All that’s needed – the ingredients, a large soup pot, and the bit of time it takes to chop, sauté and simmer.
I combed the web for a version of this soup I recall from many years ago when our friend and neighbor Mariyln Fuller hosted a Sunday night soup party. Damned if I can recall what the other two soups were, because that’s the one that stuck in my mind – I went back for seconds, forsaking the others I’d tried. The taste memory was so intense that I knew it would be easier to reinvent it myself than try to find her version from an ancient issue of Gourmet.
And so it goes. This makes a huge pot and can certainly be halved:
RONI’S KALE, SAUSAGE AND VEGETABLE SOUP
1/4 cup extra virgin olive oil
1 very large sweet onion, 2 large carrots, and 2 celery stalks chopped
4 cloves garlic minced
1 12-ounce package Trader Joe’s Andouille Chicken Sausages, sliced thinly
1 10-ounce package Trader Joe’s chopped kale
1 15-ounce can cannelini beans, drained and rinsed
1 medium russet potato peeled and chopped
1 28-ounce can tomatoes diced (I used Muir Glen fire-roasted), undrained
8 cups chicken stock
1/4 tsp black pepper & 1/2 tsp salt
In large soup pot or dutch oven, sauté onions, carrots & celery on medium heat about 10 minutes until softened. Add garlic and kale, cover, reduce heat to medium low and cook about 2 minutes. Stir in all other ingredients, cover and simmer on medium low about 30 minutes. Serve with a dash of Tabasco if you like a bit more spice.
I’m just finishing off a bowl as I write this – to be enjoyed for the rest of the week. Try it – Winter has come!