Sweet Potato, Sausage, and Kale Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This version of a traditional Portuguese soup uses sweet potatoes in place of white potatoes. For a thicker consistency, coarsely mash some of the beans before adding them to the soup. Ingredients:
2 tablespoons olive oil |
4 cups chopped onion (about 2 large) |
1 teaspoon salt, divided |
1/2 teaspoon crushed red pepper |
6 garlic cloves, thinly sliced |
1 pound sweet turkey italian sausage |
8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds) |
5 cups water |
4 cups fat-free, less-sodium chicken broth |
1 (16-ounce) package prewashed torn kale |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.
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