This has been a great favorite as the weather has started cooling down. It is yummy. You can also add in black beans instead of white...it's good either way, or with both. If you want it thicker, mash some of the beans before adding to the soup. Mmmm, my mouth is watering just thinking about it.
Yield: 10 servings (serving size: about 1 3/4 cups)
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, (I use Chorizo or Linguica instead, it just tastes more authentic Portuguese) If you use a hot sausage, omit the red pepper flakes, unless you really like heat.
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 or black 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.
