Kale and Sausage Soup With Feta Baked Pita

As we round out the (disgustingly hot Orlando) summer, I like to force us into Fall by making- what else? Soup. This is a delightful recipe and frightfully simple. Enjoy!

// Ingredients //
2 tablespoons olive oil
1/2 red onion, chopped
1 half jalapeno, chopped
1 tablespoon thyme
1 shallot, minced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1 pound Italian sausage
32 oz carton chicken broth
4 cups kale, sliced
15 ounces white beans
1 tablespoon lemon juice

// optional bread //
1 slice of Fold-It Bread (or pita of choice)
1 tablespoon of feta
1 teaspoon olive oil
1/2 teaspoon rosemary

// directions //
1. Heat together olive oil, red onion, and shallot over low heat until onion is translucent (about five minutes).
2. Add sausage to pan. Break sausage into pieces and cook on medium heat until browned, about 10-12 minutes.
3. Add broth, white beans, kale, oregano, basil, parsley, and thyme to skillet. Cook for 5-7 more minutes, until kale is wilted.
4. Allow to simmer (covered) 10 minutes.
5. While simmering, dip a paper towel into olive oil and blot pita bread. Sprinkle bread with crumbled feta and rosemary. Toast until golden brown.
5. Season soup with lemon juice and salt & pepper. Enjoy!
Adapted From RachelSchultz.com

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