One of the reasons I’m a succesful artist is because I eat so much soup. Seriously.

Soup is good for your health, and you can make a large pot of it and eat it all week long. Saves you time, while also fueling your brain and body to do great things. Here’s an easy recipe I make all the time:

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, diced

• 2 large carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 pound Italian sausage (mild or spicy, based on preference), casings removed

• 4 cups diced tomatoes (canned or fresh)

• 4 cups vegetable or chicken stock (click for a link to the organic, no flavors added bouillon I always keep in my pantry)*

• 2 medium potatoes, peeled and diced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

• 2 cups chopped kale (stems removed)

• Fresh parsley, chopped (for garnish)

• Grated Parmesan cheese (for serving)

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the onions are translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Cook the Sausage: Add the Italian sausage to the pot. Break it apart with a spoon and cook until browned and cooked through, about 5-7 minutes.

3. Add Tomatoes and Stock: Stir in the diced tomatoes (with their juice) and the stock. Bring the mixture to a simmer.

4. Incorporate Potatoes and Herbs: Add the diced potatoes, oregano, basil, salt, and pepper. Simmer for about 15 minutes, or until the potatoes are tender.

5. Add the Kale: Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted and tender.

6. Taste and Adjust: Taste the soup and adjust the seasoning with more salt and pepper if needed.

7. Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired. Enjoy!

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