Kale and Sausage Soup

Directions

1. In a 4 quart saucepan over medium heat, sauté, diced sausage in olive oil until lightly browned. Remove sausage with slotted spoon, leaving oil in the pan.
2. Add onion to the pan and cook until softened. Add garlic, potatoes, and 1 cup of stock. Decrease the heat to medium-low and stew for 10 minutes.
3. Add remaining stock, bay leaves, and thyme sprigs. Simmer until potatoes can be easily mashed. Roughly mash the potatoes in the soup. Add sausage back in and simmer for 5 minutes.
4. Meanwhile, stack the kale leaves in bunches of 5 or 6, roll them tightly, like a cigar, and slice across to cut them into thin ribbons. Add kale to the soup and simmer for 5 more minutes. Season to taste with balsamic, a drizzle of olive oil, salt, and pepper.