Potato, Chorizo and Rapini Soup

Potato, Chorizo and Rapini Soup IMAGE Author: Canadian Living Credits: Potato, Chorizo and Rapini Soup IMAGE

Keep a close eye on the potatoes so you don't overcook them—as soon as a paring knife inserted in the centres of the potatoes slides out easily, they're done. Garnish the soup with freshly grated Parmesan, if desired, and serve with lemon wedges.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2016

Ingredients

  • half bunch rapini
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3/4 cups chopped dry-cured chorizo sausages
  • 700 g yellow-fleshed potatoes (about 5) peeled and cut in 1/2-inch (1 cm) cubes
  • 4 cloves garlic minced
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon hot pepper flakes
  • 3 cups sodium-reduced chicken broth
  • 4 teaspoons lemon juice
  • 1/2 teaspoon salt
  • pinch pepper

Method

Trim 1/2 inch (1 cm) from ends of rapini stems; cut rapini crosswise into thirds, separating leaves and stems. Set aside.

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion and sausage, stirring often, until onion is beginning to soften, about 2 minutes. Add potatoes; cook, stirring occasionally and adding up to 1/3 cup water as needed if potatoes begin to stick to bottom of pan, about 8 minutes.

Add garlic, paprika and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broth and 3 cups water; bring to boil. Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.

Meanwhile, in large saucepan of boiling water, cook rapini stems for 2 minutes. Stir in leaves; cook until stems are tender-crisp and leaves are wilted, about 1 minute. Drain. Stir rapini, lemon juice, salt and pepper into soup.

Tip from The Test Kitchen: Prepping potatoes ahead of time? Submerge them in water after peeling their skins. That way, the flesh won't oxidize and turn brown.

Nutritional facts per each of 8 servings: about

  • Fibre 2 g
  • Sodium 587 mg
  • Sugars 2 g
  • Protein 8 g
  • Calories 174.0
  • Total fat 8 g
  • Potassium 395 mg
  • Cholesterol 15 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potato, Chorizo and Rapini Soup

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