Sausage-Kale Soup

Prep time: 15 minutes.
Total time: 50 minutes.

1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
1 1/2 pounds new potatoes, peeled, in 1/2-inch chunks
3 (14.5-ounce) cans reduced-sodium chicken broth
1 bunch (12 ounces) kale, stemmed and shredded
12 ounces smoked chicken sausage, halved lengthwise and cut into 1/2-
inch half-moons

In a Dutch oven or large pot (6 to 8 quarts), heat oil over medium
heat. Add onion. Cook, stirring, 5 minutes. Add garlic and red-pepper
flakes; cook until fragrant, 1 minute. Add potatoes and broth; bring
to a boil. Reduce to a simmer; cook until potatoes are tender, 10 to
15 minutes.
Working in batches if necessary, transfer half the soup to a blender;
purée. Return to pot. Add kale and sausage. Simmer until kale is
tender, 10 to 15 minutes.

Makes 4 servings, each 371 calories, 16.8 grams fat, 20.5 grams
protein, 35.6 grams carbohydrates, 4.4 grams fiber.




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