Ingredients

  • Onions - 1, chopped
  • Russet potato, large - 1, diced
  • Kale, any type - 1 bunch, leaves torn, stems chopped
  • Cannellini beans - 1 can, rinsed and drained
  • Cooking oil - 1 tbsp
  • Tomato paste - 1/4 cup
  • Harissa paste (opt) - 2 to 3 tsp
  • Red pepper flakes - 1/4 tsp
  • Vegetable broth - 4 to 6 cups
  • Tofurkey or Beyond Italian sausage

Instructions

Prep

  1. Onions / Potatoes / Kale - Prep as directed. (Can be done up to 3 days ahead)
  2. Beans - Rinse and drain.

Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, kale stems, tomato paste, harissa paste (if using), and red pepper flakes with a dash of salt. Saute for 2 to 3 minutes, until softened.
  2. Next add in potatoes and saute until they get a bit golden, 3 to 4 minutes.
  3. Pour in broth (add higher end of the range if you like a more broth-y soup) and beans. Bring to a boil, and then simmer covered for 6 to 8 minutes. Remove from heat and fold in barley (remember to have saved half for tomorrow) and kale leaves. Season to taste with more salt, pepper, and / or anything you like with some heat. This is meant to be a spicy soup but if you have kids, adjust accordingly.
  4. Make sausage according to package directions. Add to soup.

Credit Cook Smarts