In an effort to keep our eating local and in season, we tried out kale this past week. It was pretty decent. Kale is like a tree. I thought it looked sort of like big, tough curly parsley, but I put aside my initial prejudice.
We started with white bean and kale salad earlier this week, which turned out much better than I expected. We had a lot leftover though, and I hated to see it go to waste, so I invented a soup.
leftover white bean and kale salad
2 cups chicken broth
1/2 cup to 1 cup of small pasta (we used conchiglie)
1/2 lb. hot Italian sausage
Bring the broth to a boil. Add pasta. Slice sausage (remove casing if you want) and brown over medium heat. Add sausage and leftover white bean and kale salad to pasta. Simmer for 10-15 minutes. Top with a little grated Parmesan.
I loved this soup for three reasons:
1) it screamed "comfort food" to me
2) it allowed me to hide my leftovers in a new meal
3) it came together REALLY fast.