Kale, Sausage and Potato Soup

Ingredients: 

1 tablespoon virgin olive oil in a dark glass container or grape seed oil.
2 garlic cloves, minced 
4 gluten free chicken or pork sausage from the Farmer's Market
(No hormones, no antibiotics) Venison is also an option, if available
2 medium organic potatoes, Yukon Gold or Red
1 large organic sweet potato
1 large can of organic fire roared tomatoes.
(I use Muir Glen)
1/4-1/2 teaspoon crushed red-pepper flakes 
1 32-oz carton organic chicken broth 
(I use Pacific Brand)
1 bunch organic kale 
Sea salt and ground pepper, to taste
1 can organic lentils 
1 can organic kidney beans

Instructions:

In a large soup pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes; stir for 1 minute, then add  sausage that is sliced into small pieces.

Cook for five minutes, then add tomatoes, potatoes, diced tomatoes and broth; cover and bring to a boil. Reduce the heat, and simmer, covered for 10 to 15 minutes.

While the ingredients are cooking,  wash the kale,  and tear into small pieces.

When the potatoes are tender add the kale to the pot and lightly simmer, covered, until the kale is tender and wilted- about 10 to 15 minutes.

Add sea salt and ground pepper to taste.