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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Perfect for a cold and snowy day! This is a quick hearty soup that's got a nice almost creamy broth, but without the cream. Serve it with a crusty bread and there is nothing better for a quick week night meal. Adapted from Martha Stewart. Ingredients:
1 1/2 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, minced |
1/4 teaspoon crushed dried red pepper flakes |
12 ounces chicken sausage, cut into 1/2-inch half slices |
1 1/2 lbs waxy potatoes, peeled and cut into 1/2 inch chunks (about 5 medium) |
3 (14 1/2 ounce) cans low sodium chicken broth |
1 bunch about 12 ounces kale, stemmed and shredded |
Directions:
1. In a large pot, heat oil over medium.
2. Add onion and sliced sausage; cook until onions are soft and sausage is lightly browned, about 5 minutes. Add garlic and red pepper flakes; cook until fragrant.
3. Add the potatoes and broth and bring to a boil over high heat. Reduce heat. Simmer for 10-15 minutes, until potatoes are tender.
4. Stir in the kale and simmer for about 10-15 minutes, or until kale is wilted and potatoes are done.
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