Sausage and Kale Soup


  • 2 Tbs. extra-virgin olive oil
  • 2 small sweet potatoes, peeled and diced
  • 2 medium onions, chopped
  • 4 to 6 cloves garlic, chopped
  • 2 bay leaves, fresh or dried
  • 1 pound kale, coarsely chopped
  • Coarse salt and pepper
  • 1 (15 ounce) can garbanzos, drained and rinsed
  • 1 can diced tomatoes
  • 1 pound Italian sausage, casing removed
  • 1 quart chicken broth
  • warm, crusty bread


  1. Heat oil in a deep pot over medium high heat.

  2. Add sausage, potatoes and onions, cover and cook until the meat is brown about 5-8 minutes.

  3. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes.

  4. Season with salt and pepper. Add beans, tomatoes, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

  5. Serve soup with hunks of crusty bread and butter