Italian Kale and Potato Soup
By: Scott Koeneman
Published: Thursday, June 3, 2010 - 6:33am

Ingredients




2 teaspoons olive oil
1 1/4 pounds ground turkey Italian sausage
1 1/4 pounds potatoes
1 medium onion, chopped
3 cloves garlic, minced
1 bunch kale washed, stems removed and chopped into pieces
6 cups low-sodium chicken broth
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons crushed fennel seed
1/2 cup low-fat buttermilk
fresh ground pepper to taste

1/4 cup to ½  shredded pecorino
Kale

Preparation

1 In a large sauce pan, heat oil over medium-high heat. Add sausage, crumble and brown. 2 Add onion and garlic and saute until onions are just tender, about three minutes. 3 Meanwhile, create a bouquet garni in cheese cloth with the basil, oregano and fennel. Add it and all remaining ingredients except the kale and buttermilk, bring to a boil, reduce heat, cover and simmer until potatoes are cooked, 10-15 minutes. 4 Add kale and simmer until it is just tender, less than 5 minutes. Remove from heat and stir in buttermilk. Add pepper to taste, you shouldn't need salt. Top with about a tablespoon of cheese. 5 Serve with a warm, crusty bread.

About


I love how the earthiness of the potato, slight bitterness of the kale and sweet spiciness of the turkey Italian sausage blend together in a lightly creamy sauce infused with basil, oregano and fennel. A nearly 2-cup serving works out to only 272 calories with 10 grams of fat and 4 of fiber.