The kale plant that went to seed kept producing. So the old plant and the new seeded plants produced enough for this soup. Lil gave me the smoked sausage, and Jenny gave me the Bon Apetit magazine with the recipe. I tried to search for a link to the recipe with no luck.
Ingredients:
1 pound fully cooked smoked sausage, sliced
1 onion, chopped
5 large cloves garlic, chopped
3 sprigs fresh or 1/2 teaspoon oregano
1/2 teaspoon dried crushed red pepper
1/2 cup white wine
4 cups chicken stock
1 141/2 ounce can diced tomatoes with juice
2 potatoes, peeled or scrubbed, diced
2 carrots, diced
1 15 to 16 ounce can kidney beans
1 bunch kale, stems removed, coarsely chopped
1 large green pepper, diced
1 tablespoon red wine vinegar
Cook sausage in heavy large pot over low heat until fat is rendered, about 10 minutes. (I soaked some of the fat up with a paper towel.) Increase heat to medium. Add onions and saute until translucent, about 10 minutes.
Stir in garlic, oregano and dried red pepper. Add wine and boil for 2 minutes. Stir in stock, tomatoes with juice, potatoes, carrots, and beans. Bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes.
Add kale, bell peppers and vinegar to soup and simmer until kale is just wilted, about 5 minutes. Season with salt and pepper to taste.
Ladle into bowls and serve. This is a hearty soup for a cold October night.