1 lb hot & sweet italian sausage, out of its casing
2 TBSP EVOO
2 onions, chopped
2 large carrots, large dice
3 celery stalks, diced
6 cloves garlic, minced
2 small zucchini, quartered & sliced
2 large bunches kale, washed and torn into 1-2 inch pieces
1 bay leaf
3 thyme sprigs
4-5 quarts chicken stock (preferably homemade)
Grated parm (optional)

1 lb hot & sweet italian sausage, out of its casing 2 TBSP EVOO 2 onions, chopped 2 large carrots, large dice 3 celery stalks, diced 6 cloves garlic, minced 2 small zucchini, quartered & sliced 2 large bunches kale, washed and torn into 1-2 inch pieces 1 bay leaf 3 thyme sprigs 4 -5 quarts chicken stock (preferably homemade)

Heat the oil in a stock pot. Cook sausage, breaking it up. When browned, add onion, carrot, & celery. Cook until vegetables are softened. Add garlic, cook until fragrant. Add zucchini and kale, cook a few more minutes, stirring frequently. Add bay leaf, thyme, and stock. Bring to a boil, and reduce to simmer for about 1 hour. Garnish with grated parm. Enjoy!