Potato and Kale Zuppa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 c. yellow onion, diced1/2 c. celery, chopped3-4 cloves chopped garlic1 tbsp. olive oil32 oz. low-sodium chicken broth4 c. yukon gold potatoes, sliced 1/4 in. thick1/2-1 tsp. dried basilground red pepper, to taste2-3 bay leaves1 lb. hot italian turkey sausage, bulk1 can fat-free evaporated milk3-4 c. fresh chopped kale, removed from stalk
In a large stock pot, saute onion, celery and garlic in olive oil, until softened. Add chicken broth. Heat to boil on high. Reduce heat to medium, and add potatoes and seasonings. In another pan, cook turkey sausage. Drain and fat. ( You can rinse this under hot water to further reduce the fat ). When sausage is done, add to broth. Continue to cook until potatoes are done. Add evaporated milk bring back to a low boil for about 3 minutes. Remove bay leaves. Add kale, cover pot for 3-4 minutes unil kale is wilted. This serves 4-6 peolple. Sprinkle a little fresh grated parmesan cheese over each bowl, if desired.
Nutritional Info Amount Per Serving
- Calories: 406.9
- Total Fat: 8.3 g
- Cholesterol: 56.5 mg
- Sodium: 612.8 mg
- Total Carbs: 57.2 g
- Dietary Fiber: 8.6 g
- Protein: 27.8 g
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