Kale and Sausage Soup

Today in the Bay Area it was chilly with consistent rain pounding the pavement.  The trees were whipping and shaking with the substantial wind.  Winter is here.  The sun never peaked out today and it turned out to be a great day to stay indoors.

Early in the morning, I finished wrapping all of the Christmas gifts and put the final touches on each package.  The holiday cards are in the mail and just need to decide on what to make for Christmas morning.  We do a large brunch menu for the morning, so I think that a big assorted fruit salad with blueberries, blackberries, kiwi, mangos, watermelon, pineapple and a garnish of pomegranate seeds will be just the perfect touch.

Of course, our Christmas would not be complete with out a few appetizers made by yours truly.  This year I am going to bring a parmesan and thyme cracker, bacon wrapped dates and caprese bites.  I can hardly wait to see everyone, especially my adorable four nephews and expressions on their faces when they open their gifts.

Since today was chilly, soup was a perfect addition to warm up our bellies and eat by the fire while watching some holiday movies from Lifetime and Hallmark.  They are so predictable but so enjoyable.  My Kale and Sausage soup is absolutely delicious and the secret is adding a couple parmesan rinds to the soup to add richness to the soup.  Enjoy!

Kale and Sausage Soup

1 lb. Sweet Italian Sausage

1 Large Onion, small dice

2 T. Olive oil

3 Garlic cloves, minced

6 C. Kale, remove any hard pieces

1 Can (15.5 oz) Cannellini Beans

1 Can (15.5 oz) Small White Beans

5 C. Chicken Stock

2 Parmesan Rinds

In a large pot add the sweet Italian sausage and olive oil to the pan.  I use about 5 links and remove the casing then cook and crumble.  Next add the onions and garlic and cook for 4 to 5 minutes on medium.  Add the chicken stock, kale, beans (rinse first) and parmesan rinds.  Cook on high until boiling, then reduce to medium low heat and cook for about an hour.  Serve immediately.