Well…it’s beginning to feel a lot like my favorite time of year.  Football has begun, the air has cooled down (at least for now) and soups and stews are preparing to overtake my kitchen, ahhhh the excitement is out of control over here!  This is a favorite of ours that is just perfect for this time of year because we can still utilize the fresh kale, carrots and potatoes from our local farmer.  The flavors of the soup are rich and warm without making the consistency too dense or heavy.  Real ingredients prepared quickly with crazy amounts of savory flavor…my kind of one pot meal.

Sausage, Bean and Vegetable Soup

Ingredients

2 Tablespoons Olive Oil

1 Pound Ground Italian Sausage

1 Large Onion, diced

3 Large Carrots, diced

6 Cloves Garlic, chopped

2 Bay Leaves

3/4 Pound Red Potatoes, diced into 1 inch cubes

1 15 Ounce Can Great Northern Beans, drained and rinsed

4 Cups Chicken Stock

1 Teaspoon Salt

1/2 Teaspoon Pepper

3/4 Cup Half and Half

3 Cups Chopped Kale

1 Cup Fresh Shredded Parmesan

Directions

In a large pot or dutch oven heat 1 tablespoon olive oil over medium high heat.  Add sausage and cook until browned, breaking it up with the back of your spoon.  Remove sausage from the pain and drain grease.  Add the other tablespoon of oil to the pan along with onions and carrots.  Sauté for 5 minutes or until vegetables just begin to soften.  Add garlic and bay leaves and sauté for 1 additional minute.  Add potatoes, beans, stock, salt and pepper, bring to a boil and simmer, covered, for 20 minutes or until potatoes are just cooked thru.  Stir in the cooked sausage, half and half, kale and parmesan and let simmer for an additional 5 minutes.  Serves 4-6