It would be hard for me to point out one vegetable as my favorite. Of course, the tomato rates right up, even though technically it’s a fruit. And I can’t forget cabbage, which is great just about anyway it’s prepared.  Then there are onions. Who can cook without them?

But there is one vegetable that’s climbing the ladder quickly, and that is kale. I’m particularly fond of it in soups, which brings me to the following recipe. Combined with a couple of the aforementioned vegetables as well as carrots and white beans, kale is a mainstay in this soup recipe.

The recipe makes a fairly big pot of soup, so there are plenty of leftovers, which is right up my alley since I can eat soup every day.

And as I say often, “Soup’s on

White Bean, Kale and Sausage Soup
1 tablespoon olive oil
8 ounces sausage, casings removed
2 carrots, sliced
1 onion, diced
1 pint tomatoes
2 garlic cloves, minced
1 teaspoon dried oregano leaves
1 cup kale, chopped
4 cups chicken stock
15-ounce can white beans, drained and rinsed
Heat ½ tablespoon of the oil in Dutch oven over medium heat for 3 to 5 minutes or until shimmering. Add the sausage. Cook for 6 to 8 minutes, breaking into crumbles. When the sausage is no longer pink, drain and remove from the pot.
Add the remaining oil, carrots, onion, tomatoes, garlic and oregano. Heat until the tomatoes begin to burst, about 4 to 6 minutes.
Add the sausage, stock, beans and kale to the Dutch oven. Bring to a simmer over medium-high heat. Cook, uncovered, for 5 to 10 minutes, stirring occasionally.
Yield: Serves 6.