Spicy Sausage, Bulgar and Kale Soup

This is a hearty and spicy soup I adapted from a recipe in Food and Drink Winter 2017.  You can lessen the heat with a mild sausage or pump it up by adding a little hot pepper - your choice.

1 tbsp olive oil
1 onion, finely chopped
1 carrot finely chopped
1 celery stalk, including leaves, finely chopped
2 Italian sausages, spicy
3 cloves garlic, minced
8 large fresh sage leaves, finely chopped
8 cups chicken stock
3/4 cup bulgar
1 parmesan rind
1 small bunch kale
1 1/2 cups 1/2 inch diced butternut squash (acorn squash also works well)
Salt and black pepper to taste

GARNISH
Toasted Italian bread slice and or Parmesan curls

• In a large pot, heat oil over medium heat.  Add onion, carrot and celery.  Remove sausages from casings and stir with vegetables in pot.  Stir frequently to break up and cook sausage, about 5 minutes.  Add garlic and sage, then stir.
• Add stock to pot.  Rinse bulgar then add to stock along with Parmesan rind.  Bring to a boil then cover and simmer gently, stirring once or twice for 30 minutes.  Meanwhile, remove and discard ribs and stems from kale.  Stack leaves and cut crosswise into 3 inch pieces.  You should have about 7 cups lightly packed.
• After 30 minutes, add kale and squash to pot.  Continue to cook covered for 10 more minutes.  Season to taste with salt and pepper.  Ladle soup into bowls.  Top with toasted bread slice, if desired, or use only Parmesan.

Makes 10 cups.