This is our favorite soup recipe from Rachel Ray in her 30 minutes meals cookbook. I have modified it slightly, but it is delicious for a cool or rainy day, to bring to a neighbor or a quick dinner. There isn’t a ton of ingredients, and my kids love it. That is a tall order for them, because they are getting more and more selective as they get older. Here it is:

On the Stove Cooking.. Looks better served.

Ingredients:

1-2 tbs Olive Oil

1 package of Sweet Italian Sausage or Chicken Sausage

1 medium Onion ( chopped)

2 chopped Carrots 

1-2 Bay Leaf

1-2 Cloves of Crushed Garlic

2 Idaho potato chopped

2 cloves minced garlic ( or just use 1 tsp of the ready made stuff

1 Can of Northern White Beans

1 qrt Chicken Broth or 4 cups

1 bag of chopped Kale or fresh bunch of Kale ( 3 cups)

Salt/Pepper to Taste

In a deep pot or dutch oven, add olive oil and brown sausage, crumble up. Add onion, carrots, potatoes, beans ( make sure you have drained them), garlic and bay leaf. Cook until the veggies are soft. Then add chopped Kale, cook until soft and wilted ( a few minutes). Add chicken broth and cover. Raise heat and bring to a boil. Then reduce heat and cook for 15 minutes uncovered. Remove bay leafs and serve with bread and grated parmesan on top. Serves 4, double for more people. Enjoy.

Forgive my photography.. I need to work on that.