Kale and Sausage Soup

1/3 c. olive oil
1/2 pound cooked sausage, such as kielbasa, cut into bite-sized pieces (Since I'm of the vegetarian kind, I use Prosage, a vege-sausage)
1 medium onion, chopped
1 medium red bell pepper, ribbed, seeded, and thinly sliced
1 jalepeno chile, seeded and finely chopped
2 garlic cloves, minced
1 t. ground cumin
1 large bunch kale, stemmed, well washed, and coarsely chopped (8 cups packed)
6 cups Chicken Stock (I use 6 cups water and 2 1/2 T Bill's Best Chicknish seasoning)
2 cups tomatoes, fresh or drained canned
1/2 c. brown rice
Salt to taste
Pepper if you like.

Heat the oil in a large pot over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, red pepper, chile, and garlic, and cook them until they soften, about 5 minutes. Stir in the cumin and cook for 1 minute.
A handful at a time, add the kale, stirring each addition and letting it wilt before adding another handful. Add the stock and tomatoes and rice and bring to a boil over high heat. Reduce the heat to medium low and partially cover the pot. Simmer for 45-60 minutes. Add salt and pepper as desired.

I got this recipe in "From the Cook's Garden" by Ellen Ecker Ogden. The pesto recipe is also Ellens from her book, "Growing & Using Basil"