Almost Tuscan Sausage and Kale Soup

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

Step: 1

Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.

Step: 2

Mix sausage, basil, and paprika together in a bowl.

Step: 3

Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Per Serving: 329 calories; protein 18.3g; carbohydrates 24.8g; fat 17.6g; cholesterol 33.8mg; sodium 909.9mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.