Kale, Bean, Potato And Sausage Soup

• 1/2 pound smoked, cooked garlic sausage like kielbasa
• 4 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound small boiling potatoes, peeled and sliced 1/2-inch thick
• Salt and freshly ground black pepper to taste
• 4 cups, packed, very finely shredded kale leaves (about 1 bunch)
• 2 cups cooked kidney beans (see note)

1. Slice the sausage into rounds about 1/2-inch thick.
2. Heat two tablespoons of the oil in a heavy 3- to 4-quart saucepan, add the sausage and saute over medium heat until the sausage is just beginning to brown.
3. Remove the sausages from the pan, draining well.
4. Add the onion to the pan and saute over low heat until it is soft but not brown.
5. Stir in the garlic.
6. Add the potatoes and six cups of water.
7. Bring to a boil and simmer about 15 minutes, until the potatoes are tender.
8. Drain the potatoes, leaving the cooking liquid in the saucepan, and roughly mash them.
9. Stir the mashed potatoes back into the liquid.
10. Season with salt and pepper.
11. Add the kale, sausage, beans and 2 tablespoons olive oil to the soup.
12. Bring to a boil and simmer until the kale has wilted, 6 to 8 minutes.
13. Check seasonings and serve

kielbasa, extra virgin olive oil, onion, garlic, boiling potatoes, salt, kale leaves, kidney beans

Taken from cooking.nytimes.com/recipes/953 (may not work)