while I'm at it...

While I'm at it, thought I'd post the INCREDIBLE recipe for Autumn Minestrone that I made for dinner tonight! I was able to use the kale from my garden for this recipe. I highly recommend it! I got the recipe from epicurious.com at first but added my own details.

2 tablespoons canola or other vegetable oil
1 lb sweet italian sausage
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash - I used acorn squash - the sweetness adds the "spin" to the recipe
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes - I used red creamer potatoes
1/2 teaspoon nutmeg
1 tsp rosemary
2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups water
3 cups chicken or vegetable broth
2 - 4 cups chopped kale
2 15 oz cans cannellini beans, drained

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Brown the italian sausage, careful to leave larger "chunks". Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water, broth and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.

Serve immediately with crusty hot bread and butter and tall glass of cold milk! YUMMY!