Italian Soup

1 yellow onion (chopped)

2 cloves garlic (chopped)

1 package of 4 Field Roast "Italian" Sausage

20 oz vegetarian "chicken" broth

2 russett potatoes (sliced)

3/4 of a half gallon container unsweetened almond milk

1 bunch of kale (stemmed and chopped)

 

Preparation:

1. Sautée onions and garlic until almost translucent

2. Crumble sausages into pan and sautee until brown

3. Once browned, add broth and bring to a boil

4. Add potatoes and cook until breakable

5. Add almond milk and stir, return to a simmer

6. Add kale and immediately turn off heat, but leave lid on. Serve when kale is tender.

Bon Apetít!