Spring has finally come to Indiana, and not without event. May means farmer's market! Finally, I feel like I have to wait longer each year. The fare is still pretty light due to our lingering cold in the area, mostly green garlic, asparagus, and greens.
My favorite right now is certainly kale. Honestly, for years the only green leafy veggie I ate was lettuce. But I'm branching out now, and kale is certainly in abundance at the moment.
Look, I'm not going to prattle on about various points to kale, all I can tell you is this soup is OUTSTANDING and really easy to make. So use the pictures, go to the market and get some tasty kale, and make dinner!
Hmm, that cured my writer's block.
Kale, Sausage, and White Bean Soup
1 pound kielbasa, diced
1 onion, diced
2 cloves garlic, minced
1 bunch kale (about 1 pound), stems removed, chopped
1 pound potatoes, peeled and diced
1 15-oz. can diced tomatoes
1 16-oz. can cannellini beans, drained and rinsed
1 quart chicken stock
2 bay leaves
Salt and pepper
Rind from a hunk of Parmesan (optional)
Heat a large pot over medium heat. Add kielbasa and cook until brown, about 4-5 minutes. Drain off excess fat so only ~2-3 tablespoons remains. Add onion and cook until softened, stirring often, about 5 minutes. Add garlic and bay leaves and cook until fragrant, 30 seconds. Add potatoes, cover pot, and cook for 2 minutes to wilt. Add kale and cover pot, cook for 2 minutes. Add tomatoes, beans, chicken stock, Parmesan rind (if you have it) and some salt and pepper. Cover, bring to a boil, reduce heat to low and cook until potatoes are tender, about 10-15 minutes. Season with salt and pepper, serve with crusty bread.
