Sausage, Bean, & Kale Soup

This recipe is adapted from the March 1998 issue of Taste of Home, a tattered page my parents referenced for years as they served this soup to our family. I remember topping the soup in my white, ceramic mug with a thick layer of parmesan so that every spoonful included a bit of melty, salty cheese. This simple, but hearty soup comes together in as quickly as 30 minutes and utilizes a number of delicious, seasonal Market ingredients. But feel free to make your cooking process last a little longer by making your own bone broth from pasture-raised Market meat or soaking some dried beans from the Market. Choose your adventure and enjoy your creation!

• Sarah Gorman

Ingredients

• 2 tablespoons olive oil

• 1 medium onion*, chopped

• 1 head garlic*, minced (or less, if you’re not a garlic freak like me!)

• 1 lb ground Italian sausage* (you can also use plain sausage and add your own Italian seasoning blend)

• 2 bell peppers*, diced

• 1 can butter beans, rinsed

• 1 can black beans, rinsed

• 1 can diced tomatoes*

• 2 cups beef broth (add more if needed)

• 1 teaspoon dried basil*

• Salt and pepper to taste

• 1 bag of kale, chopped* (sub spinach, cabbage, or any other seasonal green)

• Top with parmesan cheese and serve with fresh bread*

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Saute onions in olive oil over medium-high heat until translucent. Add garlic and sa for about 1 minute. Add sausage and cook until browned.

2. Add bell peppers, beans, tomatoes, broth, and basil. Bring to a boil and then reduce to simmer and cook for at least 15 minutes. Taste and add salt and pepper to your liking.

3. Add chopped kale a handful at a time, stirring to incorporate. Simmer for 5 minutes. Serve with parmesan cheese and fresh bread.