I thought today might be a good time to share my new cover. The Diva Digs Up the Dirt won't be released until June 5th, but the cover is here! Oddly enough, I wrote about a calico cat in the story. Little did I know at the time that a calico kitten would join my household!
After all those holiday feasts, we're ready for something a little bit lighter around here. Not too light, after all, we're still in festive mode. But this soup was exactly what we needed. It's a perfect busy day recipe. Serve with some freshly baked bread and it's a snuggle by the fire on a cold night meal.
The key here is the sausage. It doesn't cook long so the flavor depends a lot on the sausage. Make sure it's one that you like! I used spicy turkey sausage, but it would be great with chicken or pork sausage, or even your favorite wieners!
Sausage and Kale Soup
2 cloves garlic
1 package sausage
1 small package mushrooms (cremini, white, or shitaki)
2 1/2 - 3 cups chicken broth
1-14.5 ounce can minced tomatoes
1 bunch fresh kale
1-15 ounce can beans (navy, kidney, or pinto)
Slice sausage into bite-sized pieces and kale into two-inch (roughly) pieces (discard any tough kale stems). Dice the onion and the garlic. Heat olive oil and onions and cook until translucent. Add sausage and garlic and cook for 3-4 minutes. Pour in the chicken broth and tomatoes, and add the kale. Bring to a gentle boil and simmer 25 minutes. Add the beans and simmer another five minutes.