Sausage and kale soup by Susmita Nath

Susmita Nath is a Montessori teacher, wife and mom; and a wannabe creative genius with a flare for cooking.

• 1 lbs mild Italian sausage without casing ( if unavailable use minced meat chicken or pork with Italian seasoning)
• 3 medium size potatoes cut in thick slices
• 1 medium onion chopped
• 2_3 cloves of garlic chopped
• Handful of parsley chopped
• 1 head of Kale roughly chopped ( spinach can be substituted)
• 6 /8 cups of water/ chicken stock
• 1/3 cup of parmesan cheese
• Salt and pepper to taste
• 1 tbsp of butter
• 2 tbsp of olive oil
• 1 cup heavy cream

• Heat a heavy bottom soup pot. Add butter and olive oil. When hot add the chopped onions and garlic. Once translucent add the Italian sausage. Once the sausage is cooked add the potato slices. Then add the water/ chicken stock. Add salt and pepper. Cover the pot and let the soup cook down. The potatoes should be cooked and falling apart but not mashed. Add the chopped kale. Then add the cheese and cream. The cream helps to thicken the broth.
• You can also add a can of white kidney beans.
• Serve with garlic bread.