Italian Kale and Potato Soup
Details
- Serving Size: 6
- Gluten-Free: True
- Weight Watchers: 15 Points
Cuisine
- Mediterranean
- Italian
- European
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 2 teaspoons olive oil
- 1 1/4 pounds ground turkey Italian sausage
- 1 1/4 pounds potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bunch kale washed, stems removed and chopped into pieces
- 6 cups low-sodium chicken broth
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons crushed fennel seed
- 1/2 cup low-fat buttermilk
- fresh ground pepper to taste
- Kale
- 1/4 cup to ½ shredded pecorino
Instructions
In a large sauce pan, heat oil over medium-high heat.
Add sausage, crumble and brown.
Add onion and garlic and saute until onions are just tender, about three minutes.
Meanwhile, create a bouquet garni in cheese cloth with the basil, oregano and fennel.
Add kale and simmer until it is just tender, less than 5 minutes.
Remove from heat and stir in buttermilk.
Add pepper to taste, you shouldn't need salt. Top with about a tablespoon of cheese.
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