Every once in a while a really good recipe comes along.
Okay, you got me. Nearly every day a really good recipe comes along. This fabulous recipe comes adapted from The America’s Test Kitchen: Healthy Family Cookbook. This soup is packed with superfoods like kale, garlic, and chickpeas. It’s light enough for a spring dinner, but hearty enough to sustain winter appetites.
Truth be told I am not a huge fan of kale. I know that dark leafy greens are excellent sources of vitamins and fiber, but there’s something about that earthy taste that doesn’t always mesh well with me.
However, for some unknown reason, I do enjoy kale in soups. Maybe it’s the tender texture that the broth gives it, or the extra spice I add in, but kale rose up in the ranks for me today.
To balance out all the healthy eating I munch on a couple pieces of toasted ciabatta with red pepper infused olive oil. And by a couple I mean more than two.
Who can resist bread?
Spicy Potato and Kale Soup
Adapted from America’s Test Kitchen
1 teaspoon canola oil
4 oz. hot Italian sausage
1 yellow or white onion, minced
4 garlic cloves, minced
1 tsp ground cumin
pinch red pepper flakes
6 cups fat free low-sodium chicken broth
1 1/2 lbs. red potatoes, scrubbed and cut into 3/4-inch chunks
1 (15-oz) can chickpeas, drained and rinsed
12 oz. kale, stemmed and leaves sliced 1/4-inch thick
1/4 tsp dried oregano
salt and pepper to taste
- Heat oil in a large stock pot over medium heat until shimmering. Add sausage and cook until browned, about 5-7 minutes. Transfer sausage to a bowl.
- Add the onion to the remaining grease and cook over medium heat until softened, about 5 minutes. Stir in garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the broth, potatoes, and chickpeas, and bring to a simmer. Cover, reduce the heat to medium-love, and cook until the potatoes are almost tender, 15 to 20 minutes.
- Stir in the sausage, kale, and oregano and continue to simmer until the kale and potatoes are tender, about 10 minutes. Mash some of the potatoes against the side of the pot to thicken the soup. Season with salt and pepper and serve.
- Makes six 1-1/2 cup servings.