Italian sausage and kale soup

Vincenza’s Italian Sausage and Kale Soup

Adapted from some now unknown point on the Internet. I can find multiple instances of the recipe, although none that credit the original source, so I don’t know which Vincenza’s we’re taking about, whether the Colorado bakery or other hits for restaurants with that name elsewhere from Cleveland to Maine. Or some other soul named Vincenza who makes a very hearty, tasty soup. Break out a really good size pot for this one.

Ingredients

1½ pounds Italian sausage

1 medium onion, peeled and chopped

1 large carrot, peeled and chopped

6 garlic cloves, peeled and minced

1 pound small potatoes, cut into quarters

8 cups chicken broth

2 cups well-chopped kale leaves, about four large leaves

2 15.5-ounce cans diced tomatoes (or 2 pounds fresh tomatoes, peeled, seeded and chopped)

1 16-ounce can kidney beans

Method

In a very large pan over medium heat, brown the Italian sausage. Remove from pan and set aside. Reduce heat. Add olive oil or butter to pan if your sausage was lean. Add onion, carrot and garlic and cook until tender. Add broth and potatoes. Bring to a boil, reduce heat and simmer, covered, until potatoes are just tender, about 15 minutes. Add kale, tomatoes and beans. Simmer for 30 minutes, adding sausage back to pot with 5 minutes to go to heat through. Season to taste with salt and pepper.

Make ahead: Freezes very well. Another good depth-of-winter reviver.

Note: This is one recipe I’ve decided doesn’t really benefit that much from fresh tomatoes, so I substitute canned and spare myself the trouble.