Sausage and Kale Soup
1 T olive oil
1 onion, diced
2 cloves garlic, minced
1/4 t crushed red-pepper flakes
5 medium potatoes (1 1/2 pounds), cut into 1/2 inch chunks
3 cans low-sodium chicken broth
1 bunch kale, stemmed and shredded
12 ounces chicken sausage, cut into 1/2-inch half moons (We browned these in a pan before adding to the soup)
In a large pot, heat oil over medium. Add onion and cook until soft (about 1-2 minutes). Add garlic and red pepper flakes; cook until fragrant. Add the potatoes and broth and bring to a boil. Reduce heat. Simmer until the potatoes are tender, 10-15 minutes.
In a blender, puree half the soup. Return to the pot and add kale and sausage. Simmer until the kale is wilted about 10-15 minutes.