Potato Kale Soup... Flexitarian

I LOVE to go to Olive Garden for their unlimited Soup, Salad and Breadsticks... MMMmmm and my favorite soup was their Zuppa Toscana.... OMG!!! I have perfectioned a much healthier version of this soup.  The nice thing is you can make it vegan or conventional... I will explain how... MANGIARE!!

6 Russet or Yukon Gold Potatoes, Peeled and Sliced

1 Pound Sausage, I used Chicken, but get creative!!!

1 Large Onion, Diced

1 Tablespoon, Chopped Garlic, about 3 cloves

1 Bunch Fresh Kale, rinsed and chopped

4 Tablespoons of Good Olive Oil

1/2 Teaspoon Dry Thyme

1 Teaspoon Italian Seasoning

4 Tablespoons Powdered Chicken Boullion or Better Than Boullion (Vegetable)

Here is what you will need....

Fresh Kale... Check my next blog for some awesome facts about Kale!

Russet Potatoes...

Sausage.  I love buying sausage at Trader Joes... Many flavors and Meats to choose

from.  Fields Roast has in my opinion the best Vegan Sauages. Get Creative... but keep in mind

the flavor of the sausage will hinder the flavor of the soup.

Italian Seasoning is a must in our home, I use it almost daily! Thyme...
will give your soup a rustic flavor that you can go without in this soup!

Powdered Chicken Boullion... You can find this anywhere now. 

Hispanic Households all have this in their kitchen.  If you are Veganizing

this recipe use Better than Boullion Vegetable... just add a little at a

time... you can always add, but never take away!!! You might

have to add some extra salt if you use the BTB.

Chopped Onion...

Take the sausage out of the casing and cook in half of the olive oil.

Cook for about 2 minutes

Add the onions, and the garlic.

Cook for about 2 minutes

Add the herbs...

Cook for about 1 minute

Chop up your Kale...

Add to pot and cook for about 2 minutes

Add your Boullion.. just stir.

Add the potatoes and stir as well.

Add 10 cups of water and strape the side and bottom of pan for all the goodies...

This is where an enamled cast iron pan comes in handy!

Peppercorns are the best!!! To answer everyones question, yes I have a peppermill.

But I discovered a way to crush peppercorns that just makes food so much better.

So... Take about a teaspoon of peppercorns... and put them on a hard surface...

Take the edge of a small pan and crush...

This is how they should look.

Add to your soup... Bring to a boil and drop heat to med-low and simmer.

Simmer for about 15 minutes

Let your soup rest for about 10 minues and serve...

This soup is simple to make and taste like you slaved over the stove!