Kale, Bean and Sausage Soup

Kale, Bean and Sausage Soup Author: Canadian Living Credits: Kale, Bean and Sausage Soup

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2010

Ingredients

  • 2 tablespoons olive oil
  • 1 Spanish onion , sliced
  • 2 cloves garlic , minced
  • 1 large baking potato , peeled and cubed
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1/4 teaspoon each salt and pepper
  • 6 cups chopped leaves (about half bunch
  • 1 can white kidney beans , drained and rinsed
  • 8 oz (250 g) summer sausage , cubed

Method

In large Dutch oven, heat half of the oil over medium heat; cook onion and garlic, stirring occasionally, until softened, 4 to 5 minutes.

Add potato, bay leaf and paprika; cook, stirring, for 1 minute.

Pour in 4 cups (1 L) water, salt and pepper; bring to boil. Reduce heat, cover and simmer until potato is tender-firm, about 10 minutes.

Add kale and beans; simmer until kale is tender, 5 to 7 minutes. Discard bay leaf.

Meanwhile, in skillet, heat remaining oil over medium-high heat; fry sausage until browned. Sprinkle over bowlfuls of soup to serve.



Nutritional facts Per serving: about

  • Sodium 900 mg
  • Protein 19 g
  • Calories 497.0
  • Total fat 25 g
  • Potassium 1208 mg
  • Cholesterol 39 mg
  • Saturated fat 7 g
  • Total carbohydrate 54 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 141.0
  • Vitamin C 192.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kale, Bean and Sausage Soup

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