Rachel Ray does it again...

Earlier this year, we subscribed to Everyday with Rachel Ray. I'm not such a fan of the magazine - it's a little short on content and long on the high school yearbook layouts. HOWEVER.... I was flipping quickly through it when it arrived yesterday to see if there was anything worth while, and this soup recipe caught my eye.

Easy to make. Great flavor. And one of our favorite winter greens, Kale! It's rare that Don deems a soup to be enough for the main course, and this one made the cut. Don't be scared off by the Kale if you've never had it, it's so flavorful and good for you. You have to try it!

Special Sausage and Kale Soup

Everyday with Rachel Ray Magazine, February 2010

Ingredients:

• One 32oz. container chicken stock
• 1 ounce dried porcini mushrooms (I substituted fresh baby portobellos)
• 2 tbsp extra-virgin olive oil (EVOO)
• 1 lb. sweet Italian sausage
• 1 large onion, quartered lengthwise, then thinly sliced
• 4 cloves of garlic, finely chopped
• 5-6 cups kale
• Salt and pepper
• Freshly grated nutmeg (I used ground nutmeg)
• 1 cup mini penne pasta
• One 15 oz. can white or cannellini beans, rinsed
• Freshly grated Romano cheese

Preparation:

1. In medium saucepan, combine chicken stock and porcinis. Simmer until the porcinis are tender, 8 - 10 min.
2. Meanwhile, in a large soup pot, heat EVOO, 2 turns of the pan, over medium high heat until hot. Crumble sausage, then add the onion and garlic and cook until browned, about 5 minutes. Add the kale and season with salt, pepper, and nutmeg. Cook until softened, about 5 min.
3. Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 cups of water, cover and bring to a boil. Add the pasta to the soup and cook until al dente, 6-7 min. Stir in the beans and heat through.
4. Serve in shallow bowls with lots of cheese on top and bread for mopping.

Enjoy!