Italian Kale and Potato Soup
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.
Total Steps
5
Ingredients
13
Tools Needed
2
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http://asoutherngrace.blogspot.com/2008/11/magic-words.htmlIngredients
- 2 teaspoons olive oil
- 1.25 pounds ground turkey Italian sausage
- 1.25 pounds potatoes
- 1 medium onion
- 3 cloves garlic
- 1 bunch kale
- 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(optional)
- 1/4-1/2 cup shredded pecorino
Instructions
Step 1
In a large sauce pan, <a href="/XZFHRHHF">heat </a>oil over medium-high <a href="/XZFHRHHF">heat. </a>Add sausage, crumble and <a href="/D434P8MH">brown.</a>
Step 2
Add onion and garlic and saute until onions are just tender, about three minutes.
Step 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 <a href="/W7VKDJHH">boil,</a> <a href="/H3TYV2MZ">reduce </a><a href="/XZFHRHHF">heat,</a> cover and <a href="/GFSF4J5F">simmer </a>until potatoes are cooked, 10-15 minutes.
Step 4
Add kale and <a href="/GFSF4J5F">simmer </a>until it is just tender, less than 5 minutes. Remove from <a href="/XZFHRHHF">heat </a>and <a href="/DRM2WPZ4">stir </a>in buttermilk. Add pepper to <a href="/WDCS6JL5">taste,</a> you shouldn't need <a href="/DPSVTKVY">salt. </a><a href="/R34ZSY3M">Top </a>with about a tablespoon of cheese.
Step 5
<a href="/Y6MVNCHX">Serve </a>with a <a href="/FVYNJCCW">warm,</a> crusty <a href="/482ZKJDV">bread.</a>