Sweet Potato, Sausage, and Kale Soup

recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Maureen Callahan,

Cooking Light

March 2007
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