I can't believe it is back to school time already... I love summer, but I do look forward to fall and some great cool nights for sleeping with the windows open.  

We were invited this past weekend by our friends Lee and Jan Wolf to their new 1800's farm house in Phippsburg, Maine.  The house has so much character, and they have about 9 acres of land with great views of the water.  We are so happy that they invited our dog Wilbur to run around with their dog Duke.  They both had a blast, as did the kids!  They don't have a t.v. yet at the house, which I think is great.  We played Apples to Apples, had great conversation, and of course, cooked!  

On Saturday night we celebrated Lee and Yan's Birthdays (yes, they are husband and wife and share the same birthday, so cool!) with Lobster, fresh native corn and champagne.  On Saturday, there was a nip in the air which felt like fall.  Lee made a great spicy chicken ramen soup.  With fall in the air, I know it's time to dig out my favorite soup recipes.

This recipe is not only delicious, it is healthy, nutritious and good for you.  If you are on weight watchers, I have calculated the points for you.  The point value is 7 points for a 2 cup serving.  This recipe will warm your soul and fill your belly!  Serve this with crusty bread to round out the meal.

Enjoy!

Turkey Sausage Soup with Kale and White Beans

Ingredients:

• 6 italian turkey sausage links removed from casing
• 2 tsp olive oil
• 2 clove garlic, minced
• 1/2 bunch kale - rinsed, leaves removed from the ribs & rough chopped
• 1 19 oz. can cannellini beans
• 6 cups fat free chicken stock
• 2 carrots diced
• 1 small onion diced
• salt and freshly ground pepper to taste
• pinch of red pepper flakes (optional)

Directions:

Heat oil over medium-high heat in a medium sized pot. Add onion and carrots and saute on med low  for about 10 minutes till onions are translucent and carrots are tender. Add sausage meat breaking it up with a spatula or wooden spoon into large chunks. When completely cooked,add garlic and saute for 2 - 3 minutes (careful not to let the garlic burn). Add the stock, beans and red pepper flakes (if using) and stir thoroughly. Simmer on low for 20 minutes, covered. Throw in kale and allow to simmer for another 20 minutes covered. Adjust salt and pepper to taste. Divide into four bowls and servehot.