• 6-8 Kaas Runderworst
• 1 onion, diced
• 1 bell pepper, diced
• 3 carrots, diced
• 2 stalks celery, diced
• 2 zucchinis, quartered lengthwise and sliced
• 1 clove garlic, minced
• 1 (28oz) can diced tomatoes
• 1 quart vegetable broth
• ½-1 bunch kale (tough ribs removed and sliced or torn into small ribbons)
• olive oil
• salt & pepper

HOW TO MAKE IT

1. In a large soup pot or Dutch oven, brown sausage over medium heat. Add onion, bell peppers, carrots, celery, and zucchini and cook 3-5 minutes, or until crisp tender. Add garlic and cook 1 minute more. Add tomatoes and vegetable broth.
2. Bring to a boil over medium heat and reduce heat to low. Add kale and simmer 20-30 minutes, or until ready to serve.