Sausage and Clam Soup

Ingredients:

2 tbsp extra -virgin olive oil

8 ounces hot italian sausage, thinly sliced

1 small onion

3 cloves garlic, minced

1/2 to 1tsp red pepper flakes

1 6 ounce can (3/4) cup frozen orange juice concentrate, thawed

1/2 bunch kale, trimmed and roughly chopped

1 28-ounce can whole peeled tomatoes

1 14-ounce can white beans, drained and rinsed

16 littleneck clams, scrubbed

1 to 2 tbsp white wine vinegar

Crusty bread, for serving

Directions:

1. Heat the olive oil in large pot over medium-high heat. Add the sausage and cook, turning, until browned,a bout 4 minutes. Add the onion, garlic and red pepper flakes and cook until onion is soft, about 3 minutes

2. Stir in the orange juice concentrate, kale and 3 cups water. Add tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce to medium low and simmer until thickened, about 30 minutes.

3. Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.

source: Food Network magazine