Recipe - Italian Sausage, Cannellini and Kale Soup

Now that winter has decided to rejoin us for the next week or so, the thought of a hot soup for lunch or dinner is sounding mighty good. This recipe is for those of us who still have some kale stored up in their freezer. Didn't stock up? No problem. The garden still has fresh kale ready to be picked in the bonus garden (garden in the back at the end of the path). Thanks to Ayn donating some Remay, we even have salad greens and bok choy back there, too! Consider using some sort of row cover yourself next year, or even get an early start right now, and keep the fresh produce growing!

One final note before I get to the recipe. The garden's water is still turned off for the season, but that doesn't mean there's nothing to do. Thanks to Duane and Aase of EBA Oaks Alpacas, we have a huge supply of alpaca manure for you to use. It is in the middle concrete bin. The first concrete bin holds some really nice compost. Add a few wheelbarrows of each to your bed and you'll be growing some happy vegetables. Use the metal screens if you want finer material.

Italian Sausage Soup

1 package Italian sausage (or one pound bulk sausage), your choice - hot or sweet

1 white or yellow onion, diced

1 or 2 carrots, diced

2 ribs of celery, diced

2 teaspoons fresh rosemary, minced

3 oz tomato paste (half of a small can)

1 Tablespoon fresh garlic, minced (or 2 teaspoons granulated garlic)

1-2 quarts chicken/turkey/pork/vegetable broth or stock (use whatever you have, homemade is best)

2 - 15oz cans cannellini beans (sometimes called white kidney beans), rinsed and drained

9oz kale (whatever type you have), center rib removed and leaves chopped

salt/pepper to taste

Parmesan cheese

Add whole sausages to bottom of large soup pot. Cook on medium high until sausages are browned on one side, then flip. When brown on other side, add enough water to pan to mostly cover sausages. Bring water to a boil and let sausages cook until water is mostly evaporated. Remove sausages to cutting board and let cool while adding the remaining ingredients. If using bulk sausage (sausage without the casing), simply brown until cooked through and remove from pot. Drain off the fat if you want, but be sure to leave the little brown bits (called fond).

Add onion, carrots, celery and rosemary. Cook on medium high until onions are translucent and soft, about five minutes.

Add tomato paste and garlic and cook for 1-2 minutes. 

Add broth/stock, beans and kale. Bring to a boil, then lower heat to a simmer. Simmer until kale is tender (about 15 minutes).

Slice cooled sausages at an angle and add to soup, along with any juices that ran out.

Bring soup back to a boil and salt and pepper to taste.

Serve with freshly grated parmesan cheese grated on top.

*To save time, dice the onions, celery, carrots and rosemary while the sausage is cooking. If the sausage gets done before you finish chopping, simply turn the heat off and let it sit in the pot until you are done.

*If you don't have an immediate use for half of a can of tomato paste, try freezing the remainder. Or, you can just add the whole can to your soup and have a more prominent tomato flavor.