Thank goodness for Secret Recipe Club, because the way this month has been, without it we would hardly have any new blog posts! But belonging to SRC is a commitment, so we had to cook and we had to post, and we're happy about that. In SRC, members are assigned other blogs, and they choose and make a recipe from that blog. This month, we were assigned Kate's Kitchen.
Kate says she lives to eat, and when you check out her list of labels, she utilizes all kinds of ingredients to make all sorts of culinary creations, with her husband Connie as her sous chef and "Chief Taster." We love it! Browsing through Kate's recipes was an amazing trip - from Agave Negro (a delicious-sounding cocktail that is definitely on our to-do list) to Zucchini Ribbons (made with lemon and basil - yum!) - and we had a tough time choosing. But in the end, it was the neighbor's garden that made the decision for us.
Yes, James' Sunflowers and More came through yet again, via a text from Barb asking if we could use some kale. Um, yes, please! It is a super-food, after all! So with kale in hand and in mind, we took another peek at Kate's Kitchen, and found this recipe for Kale and Sausage Soup. And we made it on one of those perfect early-fall days when it was sunny and in the low 60s.
The recipe called for sausage, and by luck, we had two links of Italian sausage left over from a quick sausage, peppers and onions dinner we had made a few days earlier. It didn't call for chicken, but we had some of that left over from a roasted chicken dinner we enjoyed (when we used the carcass and some wilting veggies to make a homemade stock) and thought, why not throw it in? So our version is "Kale and Leftovers Soup," and we loved the results. Here's to a great start to soup season! Thanks, Kate!
Kale and Leftovers Soup
slightly adapted from Kale and Sausage Soup from Kate's Kitchen
1 tablespoon olive oil
4-6 ounces (about 2 links) Italian sausage, removed from casing
2 garlic cloves, minced
3-4 new potatoes, peeled and finely diced
1 can diced tomatoes
1 can cannellini beans, drained and rinsed
5 cups homemade chicken stock (or canned, if necessary)
chili powder, to taste
cumin, to taste
kosher salt and freshly ground black pepper, to taste
1 cup cooked leftover chicken, diced
2 cups chopped fresh kale
Heat olive oil in a large soup pot. Crumble sausage and cook in oil until browned. Add minced garlic and diced pototoes, and cook until garlic is fragrant. Add tomatoes and beans, and cook for 2-3 minutes, stirring often. Add stock and seasonings to taste. Add chicken and cook for at least 20 minutes, until potatoes are tender and meat is warmed through. Add kale and cook an additional 8-10 minutes, until kale is tender. Enjoy!