Spinach & Kale Soup with Sausage and Sweet Potato 

This soup is a little spicy, a bit meaty, and full of good-for-you greens. Best part it’s ready in 35 minutes 
Serves 6 to 8 

Ingredients
4 Tbsp. unsalted butter

2 medium sweet potatoes (about 2 pounds), peeled and cut into 3/4″ cubes

1/4 tsp. ground cinnamon

Kosher salt
2 Tbsp. olive oil

1/4 pound sweet Italian chicken or turkey sausage, casings removed

1/4 pound spicy Italian chicken or turkey sausage, casings removed

½ cup chopped carrots (about 1 large)

½ cup chopped celery (about 1 stalk)

½ cup chopped Vidalia onion

1 cup zucchini diced

2 pints grape tomatoes or 1 15oz can diced tomatoes ( I use can tomatoes)

Ground black pepper

4 sprigs fresh thyme, leaves stripped and chopped

1 Tbsp. Hungarian hot paprika

4 cloves garlic, sliced

1 bunch kale (about 1½ pounds), ribs removed and leaves thinly sliced

1 bag baby spinach 

1 (15.5-ounce) can cannellini beans, liquid included

4 cups low-sodium or I buy no sodium chicken stock

Directions
Active time: 35 minutes

Total time: 50 minutes 
In a large pan, melt butter over medium-high heat. When butter begins to brown, add sweet potatoes in 1 layer and sprinkle with cinnamon, nutmeg, and a pinch of salt. Cook without moving until a peek under 1 cube reveals a golden brown color around the edges, 3 to 4 minutes. Flip sweet potatoes and cook until other side is golden brown, about 2 minutes more. Transfer to a plate and refrigerate, covered, until ready to finish soup.

Wipe out pan, then add oil and sausage and cook on medium-high heat. With a wooden spoon, break sausage into chunks and cook until browned, about 6 minutes. Remove with a slotted spoon and transfer to a large heavy-bottomed pot.

In the same pan over medium-high heat, add carrots, celery, onion, tomatoes, and ½ tsp. each salt and pepper. Cook for 15 minutes, stirring once or twice. When tomato skins begin to blister, gently tap them with a spoon to flatten. Remove vegetables with a slotted spoon and transfer to the large pot with the sausage.

Place pot over low heat, and to sausage and vegetables add thyme, paprika, garlic, hominy, kale, beans, and chicken stock. Stir to combine, then add water just to cover (if needed). Cover and cook until kale is tender and sausage is cooked through, about 15 minutes. Season with salt to taste. Add reserved sweet potatoes to pot, and stir to reheat potatoes. Serve warm.

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