Thanks to Jennifer Erickson for making this for me and giving me the recipe. It is very similar to the Tuscana Soup at Olive Garden. It is from the Whole Foods Allergy Cookbook, although I have adapted it a bit...
1 medium onion diced
2 large cloves garlic, finely minced (ok-truth be told I use 4 or 5)
2 T olive oil
1/2 tsp paprika
1/4 tsp cayenne pepper
2 large potatoes, peeled and diced
8 cups chicken broth
2 1/2 c chopped tomatoes with juice
1 (15 oz) can kidney beans, drained
12 oz Italian sausage (can use chicken sausage), chopped
8 c kale (wash and remove stems,cut into strips
fresh ground pepper
Cook sausage completely. Then add onion, garlic, olive oil, paprika, and cayenne and cook 5-10 minutes. Add potatoes and broth and cook until potatoes are tender. Smash some of the potatoes with the back of a spoon. Add tomatoes, beans and kale. Cook another 15-20 minutes. Season with pepper.