Kale Soup Recipe

Pediatrician asks about her favorite food. She replies, “Kale soup.” Doctor smiles approvingly toward me and James. What she doesn’t realize is that the “kale soup” is really Parmesan cheese and sausage soup with a side of kale. But we’ll take affirmation about our parenting wherever we can get it. Especially from a physician. Recipe below, because it really is that delicious (and is an easy way to use up the abundance of kale that is our last vegetable standing after Penelope went on a Swiss Chard raid. The pig figured out how to lift the vegetable garden gate off its hinges so she’d have easy access to the Swiss Chard bed. When James discovered this, he proceeded to chase after her in his boxers with a pooper scooper but it was too late. The Swiss Chard was gone. And Sunny wept dramatically because “SWISS CHARD IS MY FAVORITE VEGETABLE!” Maybe we are doing something right.)

Enjoy!

Hearty Kale-Potato Soup from “The Cleaner Plate Club”

1 tbsp canola oil
3/4 lb sweet Italian sausage, chopped very small
2 garlic cloves, chopped (we mince ours through a garlic press at home)
8 c. broth (veggie or chicken)
1 lb potatoes (chopped to 1/2 in pieces)
1-2 Parmesan rinds, if available
6-8 stems of Kale (although we often use more)
1/2 lemon
1/4 c. Grated parmesan

1. Cook sausage in oil. Add garlic for last minute of cooking. Set aside.
2. In pot, add broth & potatoes. Bring to boil, reduce heat and simmer for 20 minutes until potatoes are tender.
3. Add kale leaves and parm rinds and simmer for another 12-15 minutes
4. Remove parm rinds. Use an immersion blender to purée kale, potato and broth. (or scoop into blender or food processor to purée)
5. Add sausage to mixture. Squeeze lemon juice into soup and dust with parm, salt & pepper as desired!