Back in the days when I would have limited amounts of meat, I would have this soup at Olive Garden, because it was spicy (and I love hot and spicy foods) and it had potatoes, which I love as well. This soup is rustic, yet creamy and very hearty. . I keep it mild for my family, but you can add your heat according to your taste with crushed red pepper flakes.

5 medium baking potatoes, peeled and diced, about 1 inch cubes

2 medium onions, peeled and diced

4-5 stalks of celery heart ribs, diced (or 3 large stalks, diced)

3 cloves of garlic, minced or crushed

1 t. dried thyme

1 bay leaf

3 cubes of vegetarian chicken/and or vegetable bouillon

6 c. of filtered water

1 small bunch of kale, rinsed, stems removed & chopped very finely

1 package of vegan Italian Sausage, cooked according to package direction, cut into 1/4 in. slices on an angle

extra virgin olive oil (evoo)

1 T. white wine or sherry vinegar

1 1/2 c. plain unsweetened soymilk

2 heaping T. of all purpose organic flour

1/4 c. Tofutti non-hydrogenated sour cream or 2 heaping T. of Vegenaise

salt and pepper to taste

In a stockpot (preferably cast iron to increase the iron content) over medium heat, saute the onionsand celery until softened and translucent. Add the garlic, and saute for 2 more minutes, being careful not to burn the garlic. Add the potatoes, thyme, bay leaf, bouillon & water, bring to a boil. Turn down to low and simmer until potatoes are fork tender.

Meanwhile, heat a saute pan over medium-high heat. Add a little olive oil (a couple of quick swirls around the pan will do), and saute the kale until it is tender and no longer bright green. Add in the vinegar and stir well. Remove the kale and place in a bowl. Reheat the pan over medium high heat, swirl some more evoo, add in the sausage. Let the sausage brown a bit, then add 2 T. of water, cover and heat for 5 mins. Do not overcook. Remove from heat, let cool, and dice. Place in a serving dish.

Add the flour and soymilk into a jar large enough to hold the mixture. Cover, and shake until all the lumps are gone. Add this into the soup once the potatoes are tender. Let the soup thicken. At this stage, you may puree a bit of the soup with a stick blender to thicken it further if you like. but you still want lots of potato chunks! Next, you will add in the kale and heat thoroughly. Add the sour cream and stir until it is incorporated into the mixture. If you think it is getting too thick, add more soymilk or water until you achieve the desired consistency. Add salt and pepper to taste.

Ladle into a bowl, sprinkle a spoonful or two of the diced sausage and enjoy. This goes great with a rustic bread for dipping!! Serve with a side salad to complete the meal. (Don't forget to add those crushed red pepper flakes if you like things hot & spicy!)

Yield: 6-8 large servings