This soup will rock your world! Kale is one of the best ingredients we can feed our body and we grow a lot of it. At the last market, I had 7 different varieties, each so beautiful! Eat more Kale! 🐮
- 3 tablespoons EVOO
- 1 pound sausage or Kielbasa
- 2 leeks, white and green parts, halved and sliced
- 1 tablespoon chopped thyme
- 2 cloves garlic
- 1/2 teaspoons paprika
- 1/4 teaspoon allspice
- big pinch red pepper flakes
- 14 1/2 ounce can diced tomatoes with juice
- 1/2 quart chicken broth
- 2 bay leaves
- Salt & Pepper
- 2 medium russet potatoes, peeled and chopped
- 1 large bunch kale, tough stems trimmed and leaves chopped, about 8 cups
- Grated Parmesan Cheese and bread, for serving
- Heat a large pot, preferably, a Dutch Oven over medium-low heat
- Heat olive oil, add ground sausage, cook until browned.
- Add leeks, cook another 3 to 5 minutes.
- Add garlic, paprika, allspice, and red pepper flakes, cook another minute.
- Add tomatoes, chicken broth, bay leaf, salt and pepper.
- Bring to simmer and cook for 30 minutes.
- Add kale and potatoes. Cook for another 30 minutes.
- Serve with a drizzle of EVOO, grated Parmesan and quality bread for sopping! YUMS!
