Portuguese Sausage-Kale Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
6 ounces turkey kielbasa, sliced |
1 large onion, chopped |
1 large clove garlic, chopped |
1 teaspoon olive oil |
1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained |
2 cans (13 3/4 ounces each) reduced-sodium chicken broth |
4 cups water |
2 carrots, sliced |
1 teaspoon dried leaf marjoram, crumbled |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup uncooked long-grain white rice |
Directions:
1. Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.
2. If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.
3. Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.
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