Portuguese Sausage-Kale Soup

• 6 ounces turkey kielbasa, sliced
• 1 large onion, chopped
• 1 large clove garlic, chopped
• 1 teaspoon olive oil
• 1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
• 2 cans (13 3/4 ounces each) reduced-sodium chicken broth
• 4 cups water
• 2 carrots, sliced
• 1 teaspoon dried leaf marjoram, crumbled
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup uncooked long-grain white rice

1. Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.
2. If using fresh kale, cut off stems and slice into 1/2-inch pieces.
3. Keep stem pieces separate.
4. Coarsely chop fresh leaves.
5. Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using.
6. Bring to boiling.
7. Lower heat; cover and cook for 15 minutes longer.
8. If using fresh kale, add the leaves at this point along with the rice to the pot.
9. Bring to boiling.
10. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

turkey kielbasa, onion, clove garlic, olive oil, fresh kale, chicken broth, water, carrots, dried leaf marjoram, salt, pepper, longgrain white rice

Taken from www.foodnetwork.com/recipes/portuguese-sausage-kale-soup-recipe.html (may not work)