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Sweet Potato, Sausage, and Kale Soup

Yield 10 servings (serving size: about 1 3/4 cups)
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

Nutrition Information

  • calories 254
  • caloriesfromfat 29 %
  • fat 8.2 g
  • satfat 2.1 g
  • monofat 3.4 g
  • polyfat 1.4 g
  • protein 14.2 g
  • carbohydrate 34.8 g
  • fiber 6.9 g
  • cholesterol 27 mg
  • iron 2.9 mg
  • sodium 797 mg
  • calcium 132 mg

How to Make It

  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.