Italian Kale and Potato Soup
Italian Kale and Potato Soup takes around 45 minutes from beginning to end. One portion of this dish contains approximately 22g of protein, 33g of fat, and a total of 480 calories. For $2.06 per serving, you get a main course that serves 6. This recipe from Foodista requires fennel seed, to, chicken broth, and onion. 2 people found this recipe to be flavorful and satisfying. It is an affordable recipe for fans of Mediterranean food. It is perfect for Autumn. It is a good option if you're following a gluten free and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. If you like this recipe, take a look at these similar recipes: Zuppa Vegana: Italian Potato, Bean, and Kale Soup, Italian Kale and Potato Soup, and Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage}.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 teaspoons olive oil
1 1/4 pounds ground turkey Italian sausage
1 1/4 pounds potatoes
1 medium onion, chopped
3 cloves garlic, minced
1 bunch kale washed, stems removed and chopped into pieces
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 to taste
Kale
1/4 cup to ½ shredded pecorino
1/4 cup to ½ shredded pecorino
Equipment:
sauce pan
cheesecloth
Cooking instruction summary:
In a large sauce pan, heat oil over medium-high heat. Add sausage, crumble and brown. Add onion and garlic and saute until onions are just tender, about three minutes. 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 boil, reduce heat, cover and simmer until potatoes are cooked, 10-15 minutes. Add kale and simmer until it is just tender, less than 5 minutes. Remove from heat and stir in buttermilk. Add pepper to taste, you shouldn't need salt. Top with about a tablespoon of cheese. Serve with a warm, crusty bread.
Step by step:
1. In a large sauce pan, heat oil over medium-high heat.
2. Add sausage, crumble and brown.
3. Add onion and garlic and saute until onions are just tender, about three minutes.
4. Meanwhile, create a bouquet garni in cheese cloth with the basil, oregano and fennel.
5. Add it and all remaining ingredients except the kale and buttermilk, bring to a boil, reduce heat, cover and simmer until potatoes are cooked, 10-15 minutes.
6. Add kale and simmer until it is just tender, less than 5 minutes.
7. Remove from heat and stir in buttermilk.
8. Add pepper to taste, you shouldn't need salt. Top with about a tablespoon of cheese.
9. Serve with a warm, crusty bread.
Nutrition Information:
covered percent of daily need
