Sausage and Kale Soup

• 1 ½ pounds sweet Italian sausage, cooked and diced
• 1 14 oz can diced or whole tomatoes
• 2 quarts chicken stock (or 1 quart stock and 1 quart water)
• 2 onions, peeled and diced
• 4 carrots, peeled and diced
• 3 celery stalks, diced
• 2 large potatoes, peeled and diced
• 2 bunches of kale, rinsed and chopped (large pieces are fine)
• salt
• pepper
• parmesan cheese, grated

1. In a large stockpot, add the stock and tomatoes, and bring it to a simmer
2. Add the onions, carrots, and celery to the stock, and bring it to a simmer.  Simmer until he carrots are partially cooked through, approximately 10 minutes
3. Add the potatoes, and simmer for 5 minutes
4. Add the chopped kale, and simmer until all of the vegetables are cooked through.
5. Add the cooked sausage, bring to a simmer, and season to taste with salt and pepper.
6. Serve with grated parmesan cheese

Yield:  Makes 6-8 servings.

NOTE:

• all of the dicing of the vegetables (except the kale) and sausage should be small, spoon-sized
• All of the simmering should be done with the stockpot covered