Kale "minestrone" With Sausage

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 onion, diced
• 2 tablespoons olive oil
• 2 yellow summer squash, diced in 3/4-inch cubes
• 1 tablespoon chopped garlic
• 8 cups chicken broth
• 2 teaspoons dried sage
• 2 teaspoons italian seasoning
• 2 teaspoons smoked paprika
• 1 (16 ounce) can kidney beans, drained
• 1 (14 1/2 ounce) can diced tomatoes, including the juice
• 1 bunch kale, cut into small pieces, ribs and stems removed
• 1 cup elbow macaroni (barilla plus brand is ideal)
• 1/2 teaspoon red pepper flakes
• freshly ground pepper
• 4 links fully-cooked chicken sausage (i used roasted garlic flavor)
• parmesan cheese, to sprinkle on each serving

Recipe

• 1 heat olive oil in a large pot.
• 2 saute the onion and yellow squash for a few minutes until just starting to color.
• 3 add the sage, italian seasoning and smoked paprika.
• 4 add the chopped garlic and cook for one minute.
• 5 add the chicken broth, kidney beans and diced tomatoes.
• 6 bring to a boil then lower heat and simmer 15 minutes, partly covered.
• 7 add chopped kale and simmer 15 minutes more, partly covered.
• 8 slice the chicken sausage into 1/4" slices and brown it lightly in a large skillet.
• 9 add the sausage slices, elbow macaroni and red pepper flakes to the soup pot and simmer until macaroni and kale are tender, about 15 minutes more, partly covered.
• 10 finish with freshly ground pepper to taste.
• 11 sprinkle a little parmesan cheese on each serving.