|2 1/2||tablespoons olive oil|
|1||medium onion, finely chopped|
|2||cloves garlic, finely chopped|
|2||medium carrots, cut into 1/2-inch dice|
|2||medium potatoes, cut into 1/2-inch dice|
|1/2||bunch of kale (about 1/2 pound)|
|1||can (about 15 ounces) small white beans, drained and rinsed|
|3||chicken sausages (about 3/4 pound total), thinly sliced|
|1||tablespoon Dijon mustard|
|Salt and pepper, to taste|
1. In a large soup pot, heat 2 tablespoons of the olive oil. Add the onion, garlic, and bay leaf. Cook over medium-high heat, stirring constantly, for 1 minute, or until mixture is hot. Lower the heat to medium-low, and cook, stirring occasionally, for 15 minutes or until the onions are translucent and just slightly browned.
2. Add carrots, potatoes, and water to the onion mixture. Bring to a boil over high heat. Lower the heat, cover the pot, and simmer for 15 minutes or until the potatoes and carrots are tender
3. Meanwhile, rinse the kale thoroughly. Slice off and discard the center stems on the leaves, leaving 2 leaves on both sides. Slice the leaves crosswise into fine strips.
4. Add the kale and beans to the soup. Return the liquid to a boil. Lower the heat, cover the pan, and continue simmering for 10 minutes until kale is tender.
5. In a skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the sausage and cook, turning often, until browned. Add the cooked sausage to the soup with the mustard, salt, and pepper.
6. Re-cover the pot and continue simmering for another 10 minutes. Allison Carroll Duffy