Sausage and Kale Soup

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1 T. olive oil

14 oz Italian sausage (1⁄2in. thick slic es)

1⁄2 c. butter

1 lg. onion, finely diced

1 lb. red potatoes, cut in small pieces 

4 celery stalks, finely diced

2 carrots, cut in small pieces 

1⁄4 c. flour

64 oz. chicken broth

1 t. salt 

1 t. pepper

1 lb. chopped kale

Brown sausage in oil. Remove from pan. Add butter, onion, potatoes, celery, and carrots to pan. Sauté for about 2 minutes. Mix in flour; then add chicken broth, salt, and pepper. Add sausage back in and cook until vegetables are tender. Add kale and cook until it is wilted. Serve.