Portugese Kale-Sausage Soup

This makes a visually appealing, hearty, healthful, one-dish meal.

You can put this on the table in under an hour!
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1 lb. smoked beef, pork, chicken or turkey sausage, cut into bite-size pieces (HEB or Ekridge work)
1 T or more chopped fresh garlic
1 big onion, diced (don't use a sweet onion) 
3 fairly large potatoes, peeled & cut into chunks
a small amount of good oil, preferably olive 
1 can diced tomatoes with oregano, basil and garlic (I use Del Monte)
3/4 pound bunch of kale - remove leaves, discard stems and chop 
1 can red beans or kidneys (If kidney beans don't like you, use a variety that does)
3 cans of Swanson's chicken broth, I like the seasoned variety or use homemade
black pepper & salt to taste
Grated Asiago or Romano cheese (optional)
Minced green onions (optional)

Sauté the sausage until browned. If you are cholesterol-conscious, mop up most of the excess fat and discard; if not, leave it in for a more flavorful soup. 
Remove sausage and add the oil to the pan. 
Sauté the onions & garlic for a few minutes, stirring. 
Add the sausage back in as well as the other remaining ingredients except the potatoes and bring to a boil. Simmer about 10-15 minutes, covered. 
Add the potatoes and cook until they are tender, around 10-15 minutes.
Flavor adjust before serving, adding more pepper or salt as needed. Be careful of the salt if you use the flavored diced tomatoes and seasoned chicken broth. 
Dish into bowls and top with grated Asiago or Romano cheese and chopped green onions (optional)

Caution: Be careful of any sausage substitutions. The great flavor of this soup depends heavily on the sausage seasonings. Authentic Portugese Kale Soup calls for Chorizo, which is a bit spicy for my taste but may suit yours. If you use Chorizo, remove the casing.

This makes a LOT of soup and tastes better the second or third day. 

Serve with warm, crusty bread and a salad.

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