Kale Soup

Kale Soup
By Amy Thomas (modified from Rachael Ray)

1 Tbl olive oil
12 to 16 oz of precooked chicken sausage, any flavor (or any
sausage you like) cut crosswise
Two15 oz cans of white beans (northern white or cannellini)
drained and rinsed
2 garlic cloves chopped
2 quarts of chicken broth
1 bay leaf
1 bunch of kale, leaves stripped of stems and coarsely chopped
Parmesan cheese for garnish

Heat olive oil in large pot over medium-high heat. Add sausage
and cook, stirring occasionally, until browned, about 6
minutes. Add the beans and garlic and cook for about a
minute. Add the chicken broth, bay leaf, and kale and bring to
a boil, then reduce the heat to medium-low and cook, covered,
for 10 minutes. Discard the bay leaf. Serve with a sprinkle
of parmesan.

Baked Penne & Smoked Sausage

Baked Penne & Smoked Sausage by Heather

1 (16 oz) pkg. smoked sausage
1 (10.75 oz) can cream of celery soup
1 ½ C. milk
4 C. cooked penne pasta (2 ½ C. uncooked)
1 C. shredded mozzarella cheese
1 ½ C. French fried onions
1 C. frozen peas

1.Preheat oven to 375. Cut sausage into 1/4 inch slices and
brown in skillet. Drain.
2.Combine soup & milk in 3 qt. casserole. Stir in pasta,
sausage, ½ C. cheese, ½ C. onions, & peas.
3.Bake 30 min. Top with remaining cheese and onions. Bake 3
min.