Winter Vegetable and Sausage Soup
Serves 6-8

1 Tablespoon olive oil
½ cup chopped onion
½ pound smoked beef sausage, halved lengthwise and sliced into ¼-inch slices
1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
1 small butternut squash, peeled and cut into ½-inch cubes (about 2 cups)
Pinch red pepper flakes
3 cups chicken broth
1 cup cannellini beans
3 cups chopped kale leaves
¼ – ½ teaspoon salt

In a large, heavy pot, heat oil over medium-high heat. Add onion and sauté for 2-3 minutes, until onion is soft and translucent.

Add sausage and sauté for 5-6 minutes, until lightly browned. Add sweet potato, squash, red pepper flakes, and broth. Bring to a boil, scraping the bottom of the pan to loosen any brown bits.

Cover and reduce heat to a simmer. Cook for 10-12 minutes, until sweet potato and squash are fork tender.

Uncover, and stir in beans and kale. Simmer for 1-2 minutes more, until heated through and kale is wilted. Season with salt to taste.