Ingredients:

1/4 cup extra-virgin olive oil, divided
1/2 lb kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 lb russet potatoes, peeled and cut into 1-inch pieces
6 cups water
1 lb kale, stems and center ribs discarded and leaves very thinly sliced
1-1/2 Tbsp Urban Accents Tuscan Villa, divided

Directions:

Heat 1 Tbsp oil in a 5-qt heavy pot over medium-high heat until it shimmers.  Brown sausage, stirring often, 2 to 3 minutes. Transfer sausage with a slotted spoon to a bowl. Add 2 Tbsp oil to fat in pot and cook onion and garlic with 1 Tbsp Tuscan Villa, stirring often, until browned, 7 to 8 minutes.

Add potatoes, water, and 1-1/2 tsp Tuscan Villa; simmer, covered, until potatoes are very tender, 15 to 20 min. Mash some potatoes into soup to thicken; add kale and simmer, uncovered, until tender, about 5 min. Stir in sausage and cook until just heated through, 1 to 2 min.  Season with salt and pepper to taste.