Nothing terribly profound today, but after a quick look at my almost-finished-somewhat-neglected garden, I did discover late summer zucchini, plus onions and kale to use up like CRAZY; so I combined several Italian-Kale-Bean-Sausage soup ideas, (along with a few mismatched refrigerator leftovers because I'm frugal like that) and came up with supper.
No, it's not exactly "soup" weather but my kids liked it, no leftovers, so I must have hit on something... (plus it uses Field Roast sausage which is one of our all time favorites!) Sorry the picture's crap, the soup was not.
1 Tbsp. olive oil
1/2 cup chopped onion
2 - 3 links vegetarian sausage, like Field Roast Italian, cut into (1/2-inch) slices
1 - 2 zucchini, quartered and cut into slices (about 2 cups?)
3 garlic cloves, (you know I used more!) peeled and crushed
6 cups or more!! chopped trimmed kale (I happen to be growing Lacinato or Black Italian kale, but use whatever you have)
1/2 cup water
splash of white wine (optional but I add it to everything)
2 (16-ounce) cans or 3 cups coooked cannellini beans or other white beans, rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
1/4 cup pitted kalamata olives, finely chopped (optional but in my opinion, why would you leave them out?)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat oil in a large skillet over medium-high heat. Sauté onion and veggie sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until thoroughly heated. Serve immediately.