Sausage and Sweet Potato Soup
Serve with breadsticks.

Serves 10 - 1 3/4 cup size servings

• 2 tablespoons olive oil
• 4 cups chopped onion (about 2 large)
• 1 teaspoon salt, divided
• 1/4 to 1/2 teaspoon crushed red pepper
• 6 garlic cloves, minced
• 1 pound sweet turkey Italian sausage
• 8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
• 5 cups water
• 4 cups fat-free, less-sodium chicken broth
• 16 ounces kale, washed trimmed and shredded
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.

Per Serving: 397 Calories; 8g Fat (17.4% calories from fat); 2 g Saturated Fat; 26g Protein; 59g Carbohydrate; 11g Dietary Fiber; 27mg Cholesterol; 731mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.


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