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Kale soup
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| 1 teaspoon | olive oil |
| 2 medium | onions, chopped |
| 2 oz. | Spanish chorizo sausage, finely chopped |
| 3 cloves | garlic, minced |
| 1 large | sweet potato, peeled and chopped |
| 1 | bay leaf |
| 6 cups | low-sodium chicken stock |
| 1 (16 oz.) can | cannellini beans, rinsed and drained |
| 4 cups | fresh kale, chopped |
| 1 teaspoon | dried basil |
| ¼ teaspoon | salt |
| Freshly ground black pepper, to taste |
Heat oil in a large, heavy-bottom Dutch oven or soup pot over medium-high heat. Add onions and sauté, about 5 minutes. Add sausage and garlic and continue cooking 1 to 2 minutes.
Add potato, bay leaf and stock. Cook about 8 minutes, or until potato is soft. Add beans, kale, basil, salt and pepper and simmer 5 minutes, or until thoroughly heated. Discard bay leaf before serving.
Yield: 6 servings, about 204 calories each with 12g protein, 29g carbs, 5g fat and 6g fiber.
I didn’t have any cannellini beans, so I used Great Northern instead. Worked just fine. I think any white bean would do. I have tons of kale left (had to buy some as ours is not ready), so I plan to make more and freeze it . . . might as well, as I have plenty of sausage left, too.
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