Potato and Kale Zuppa
Submitted by: HITTIN40
IntroductionSimply satisfying and packed with flavor. Simply satisfying and packed with flavor.
Number of Servings: 6
1/2 c. yellow onion, diced
1/2 c. celery, chopped
3-4 cloves chopped garlic
1 tbsp. olive oil
32 oz. low-sodium chicken broth
4 c. yukon gold potatoes, sliced 1/4 in. thick
1/2-1 tsp. dried basil
ground red pepper, to taste
2-3 bay leaves
1 lb. hot italian turkey sausage, bulk
1 can fat-free evaporated milk
3-4 c. fresh chopped kale, removed from stalk
Garnish with a pinch of Parmesan.
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.