Breaking News: Seattle Snowpocalypse Soup

We interrupt our regular programming to bring you a special report: the end of the world is nigh, at least in Seattle. We're expecting to get dumped on over the next few days. Makes me wish I had someone to make a snowman with.

Knowing this, I decided to drive down to my mom's house. If I'm going to be stuck, I'd rather be with my mom and cat than alone in my condo. Not only do I enjoy having company, I also expect that if the power goes out, it will be a hell of a lot warmer here than it would be at my condo if the power goes out. (I'm down to my last two fire logs.)

When I got up this morning, it was about 3 inches deep and coming down steadily. It took me forty-five minutes to get to Costco. (It should have taken fifteen minutes, tops.) It took me another half an hour to get back on the freeway and down to Bellevue. Ew. Imagine my surprise when, upon passing the exit to 520, all of the snow disappeared. Nothing in Bellevue. Nothing on Mercer Island. No snow falling, either. It was due to start this evening sometime. (As of right now, 10:35, nothing.)

Well, apparently it will start about midnight.

Anyway, I decided to make something special for the cold weather and impending hibernation. Here it is:

Seattle Snowpocalypse Soup ("Sausage," White Bean, and Kale)

You'll need:
1 smallish yellow onion
2 cloves of garlic
2 large cremini mushrooms (together, they were about the size of my fist)
1 bunch of kale
1 can of cannellini beans (15 oz)
1 can of diced tomatoes (15 oz)
1 quart of homemade veggie stock (check out my recipe!)
2 Italian-style veggie sausages
2-3 T. olive oil (you might need more)
salt, fennel seeds, black pepper, marjoram, oregano, and crushed red pepper

1. Cook the sausages in a skillet according to the package directions. Use most of the oil. I cook it until it's got a pretty significant crust on it. Then, chop it, and toss it back in the pan with a sprinkle of salt and crushed red pepper. Let it continue to cook a bit over very low heat while you move on.

2. Heat the remaining oil in a large soup pot over medium-low heat.

3. Dice the onion and toss it in the oil. Stir it on occasion while you work on the following steps.

4. Mince the garlic. Add it, and stir. If you notice anything browning, turn the heat down. If it sticks, add a bit more oil, or add a splash of stock or white wine.

5. Dice the mushrooms finely and add them. Stir it all until everything has softened, then add the sausage bits.

6. Add the tomatoes, undrained. Stir well.

7. Add the stock, stir, and turn the heat up to medium. Toss in a sprinkle of oregano, marjoram, crushed red peppers, and black pepper. The soup should start to bubble, but not boil wildly.

8. Prep the kale. Tear the leaves from the tough stems and chop. Add this to the soup, cover, and turn the heat down. Check it after about twenty minutes. Taste a piece of kale. It should be fairly tender, but some bite is still okay. Add the drained beans, stir well, and allow to heat through. Check the seasoning. You might need more salt, oil, pepper, or herbs. You know how you like it, I don't.

9. Scoop into a bowl. Top with shaved Parmesan, if you like it, and serve with a chunk of French bread. Enjoy by the fire.

*Note: The veggie sausage I used contained egg, but there are vegan brands out there. Check the label!