Sausage and kale stew

1 pound sweet Italian sausage, casings removed and broken into pieces
1 large onion, chopped
1 28 oz can diced tomatoes
2 T tomato paste
2 cloves garlic, chopped
2 large russet potatoes, chopped
1 small bunch of kale, stems discarded and leaves torn, about 7 cups

1/2 cup milk
1/2 cup olive oil

Combine the sausage, onion, tomatoes in their juices, tomato paste, garlic, 1 cup water, and 3/4 tsp of salt and pepper in slow cooker.  Nestle the potatoes in the liquid and top with the kale.

Cover and cook until the potatoes are tender, on low for 7 to 8 hours on low or on high for 4-5 hours. Transfer the potatoes to a medium bowl. Add the milk, oil and 1/2 tsp each salt and pepper to the bowl and mash.

Serve the stew topped with the mashed potatoes. Drizzle with more olive oil, if desired.

WW VEGETABLE SOUP

1 spray(s) Cooking spray
½ cup(s) Carrots, uncooked, sliced
½ cup(s) Peppers, sweet, red, raw, diced
¼ cup(s) Onions, frozen, chopped, unprepared
2 clove(s) Garlic, fresh, minced
3 cup(s) Chicken, broth, fat free, beef broth or vegetable broth
½ cup(s) Cabbage, savoy, raw, chopped
½ cup(s) Spinach, uncooked, chopped
2 tsp Tomato paste, canned with salt added
½ tsp Dried basil
¼ tsp Dried oregano
¼ tsp Salt, table, or to taste
½ cup(s) Zucchini, raw, diced

Instructions
Spray large saucepan with cooking spray; heat. Sauté carrot, pepper, onion, and garlic over low heat until soft, about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer, covered, about 15 minutes. Stir in zucchini; cook 3-4 minutes more. Serve hot. Yields about 1 cup per





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