Had to include this sunset pic my husband took the other night.  He caught it just at the right moment before the sun dipped below the clouds.

Now for the soup.  I found this soup on-line and modified a bit.  Not only is it a great way to eat kale, its delicious, easy and of course, gluten-free.  Also many of the ingredients are listed on the World’s Healthiest Foods  website.  I think this is a soup from the Olive Garden but I added more vegetables and eliminated the heavy cream.

It only takes about 20 to 30 mins to make and uses only one pan and one bowl.  Nice for clean up.

INGREDIENTS:                                                             

spicy Italian sausage

1 onion

1 yellow bell pepper

a few cloves of garlic

2 potatoes

1 32 oz carton of chicken broth

chopped kale

1 15 oz can Cannellini/ white kidney beans

Garnish with a squeeze of lemon and a dollop of sour cream

Squeeze sausage out of the casings so you can crumble and brown it in a large pan.  You can also find spicy sausage in a tube and you can use that too.  I do it at about medium heat.  Move the sausage to a bowl once it’s browned.  Saute the onions, bell pepper and garlic (all chopped) in the grease left from the sausage or olive oil if you need to.  I also toss o on a little salt and pepper.  Once the veggies soften, pour in the carton of chicken broth.  Add the chopped potatoes and bring to a boil and simmer for 15 minutes or the potatoes are ready.   Add the cooked sausage, kale (I use half a bag of Lacinato organic kale from Trader Joe’s though any kale will do.  Use a couple of cups or as much as your comfortable with).

  Toss in the can of drained beans.  Let simmer until the kale wilts.  Once  served, squeeze in a slice of lemon and add a little sour cream.  This has been our favorite meal for the last few weeks and it’s so easy to throw together.

Thanks to Urban Fresh Delivery where I originally saw this recipe.