1poundsausage, cut in small pieces (we buy Organic Smoked Beef Sausage)
2cupssliced carrot, from 4 large carrots
2cupssliced celery, from 4-5 large stalks
8cupschicken or beef stock
1tsp.freshly ground black pepper
2cupsfavorite pasta, I used DeLallo's Penne
4cupskale, chopped in small pieces
Parmesan cheese, optional
In large skillet over medium-high, heat the olive oil. Add the onions and cook for 4-5 minutes until tender. Add the chopped bacon and garlic and cook for 3-4 more minutes. Add the sliced sausage and cook additional 2-3 minutes.
To the same mixture add the carrots and celery and saute on low heat for 5 mintues, stirring often.
Salt and pepper the mixture. Add stock and thyme sprigs to mixture and bring to a boil; turn down to low. Cover and simmer on low for 2 hours. Add the pasta 15 minutes before getting ready to serve; cover with a lid.
Cook on low until the pasta is al dente (do not over cook), usually about 8-10 minutes (it's different for each type of pasta).
Add the kale; salt and pepper to taste. Remove the thyme sprigs. Cook on low until the kale is soft. Serve hot with fresh Parmesan cheese!