Tuscan-Style Potato Soup Recipe

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Ingredients

Count

Nutrition

499

Calories

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Ingredients:

Serving

2 heads garlic
2 1/2 tbsp olive oil, divided
2 cups finely chopped onion, divided
1/2 tsp freshly ground black pepper
1/4 tsp salt, divided
2 1/4 lb cubed peeled yukon gold potato (about 6 cups)
4 cups fat-free , less-sodium chicken broth
1 cup half-and-half
4 oz pecorino romano cheese, divided
6 oz hot italian sausage, casings removed
1 oz pancetta, finely chopped
1 cup chopped kale
1/4 cup fresh sage leaves
2 tbsp pine nuts, toasted

Directions:

Preheat oven to 400°.
Cut off pointed end of each garlic head to partially reveal cloves (do not peel or separate the cloves); place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head; wrap each in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins.
Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 1/2 cups onion; sauté 4 minutes, stirring frequently. Stir in pepper, 1/8 teaspoon salt, and potato; sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally. Place a food mill over a large bowl; pour potato mixture and garlic pulp into food mill. Press mixture through food mill; return mixture to pan. Stir in half-and-half. Finely grate 2 ounces cheese to yield 1/2 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.
Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add remaining 1/2 cup onion; sauté for 6 minutes, stirring frequently. Stir in 1/8 teaspoon salt, sausage, and pancetta; cook 8 minutes or until browned, stirring to crumble sausage.
Cook kale in boiling water for 4 minutes; strain through a sieve over a bowl, reserving 1/4 cup cooking liquid. Grate 1 ounce cheese. Combine kale, reserved cooking liquid, grated cheese, sage, and nuts in a food processor; process until finely ground. With processor on, gradually add 1 tablespoon oil through food chute, processing until combined. Ladle 1 cup soup into each of 6 bowls; top each serving with 3 tablespoons sausage mixture. Drizzle each serving with about 4 teaspoons kale mixture; shave remaining 1 ounce cheese evenly over soup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	498.86 Kcal (2089 kJ)
Calories from fat	231.38 Kcal
		% Daily Value*
Total Fat	25.71g	40%
Cholesterol	46.55mg	16%
Sodium	896.28mg	37%
Potassium	1362.03mg	29%
Total Carbs	43.19g	14%
Sugars	7.19g	29%
Dietary Fiber	3.48g	14%
Protein	29.55g	59%
Vitamin C	51.1mg	85%
Vitamin A	0.1mg	4%
Iron	141.9mg	788%
Calcium	297.4mg	30%

Amount Per 100 g
Calories	100.11 Kcal (419 kJ)
Calories from fat	46.43 Kcal
		% Daily Value*
Total Fat	5.16g	40%
Cholesterol	9.34mg	16%
Sodium	179.87mg	37%
Potassium	273.34mg	29%
Total Carbs	8.67g	14%
Sugars	1.44g	29%
Dietary Fiber	0.7g	14%
Protein	5.93g	59%
Vitamin C	10.3mg	85%
Iron	28.5mg	788%
Calcium	59.7mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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